Tempura

Prawns and seasonal vegetables dipped in an ice-cold, barely mixed batter and deep-fried to a gossamer-light, lacy crisp.

Cuisines

Japanese

Lunch Dinner

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

1 cup	all-purpose flour
1 cup	ice-cold water
1 large	egg
1 pinch	baking soda
—	vegetable oil for deep frying
8 pieces	large shrimp, peeled and deveined
1 cup	assorted vegetables (e.g., sweet potato, zucchini, bell pepper), sliced

1 In a bowl, lightly beat the egg and mix it with ice-cold water.
2 Add the flour and baking soda to the egg mixture, stirring gently until just combined. Do not overmix; the batter should be lumpy.
3 Heat vegetable oil in a deep pan or fryer to 340°F (170°C).
4 Dip the shrimp and vegetable slices into the batter, ensuring they are well-coated.
5 Carefully place the battered shrimp and vegetables into the hot oil, frying in batches to avoid overcrowding.
6 Fry each piece until golden brown and crispy, about 2-3 minutes per side.
7 Remove the tempura from the oil and drain on paper towels.
8 Serve immediately with dipping sauce of choice.

Tips

For a lighter batter, keep the batter cold and avoid overmixing. Serve with tentsuyu dipping sauce for authentic flavor.