Vegetable and Shrimp Tempura


  • Prep Time20 mins
  • Total Time1 hr 5 mins
  • Makes4 Servings
Vegetable and Shrimp Tempura

Jodi Pudge


  • 1 lb large shrimp, peeled, tail left on if desired

  • vegetable oil, for deep frying

  • 1 lb sweet potato, peeled, sliced about 1/8-in. thick

  • 1 large red sweet pepper, cut into long strips

  • 170 g green beans, stemmed and ends trimmed


  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp salt

  • 1 1/2 cups cold soda water


  • Drain any liquid from shrimp and pat dry. Prepare vegetables. Set aside.

  • Pour vegetable oil into a heavy pot to a depth of about 2 in. and place over medium-high heat.

  • Combine flour, cornstarch, baking powder and salt in a bowl. Whisk in soda water until just combined.

  • When oil temperature has reached 350°F (a cube of bread will turn golden in about 15 sec.), working in batches, add a few shrimp or vegetables to batter; transfer to oil (chopsticks work especially well) and fry for 2 min or until golden and cooked through. Continue until everything has been fried. Remove to paper towels to drain.

  • Serve immediately with soy sauce (and wasabi for the grown-ups).

This article was originally published on May 10, 2012

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