Vegetable and Shrimp Tempura

Name: Vegetable and Shrimp Tempura
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 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

Prep Time20 min
Total Time1 h 5 min
Makes4 Servings

Jodi Pudge

Ingredients

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

FOR BATTER:

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

Instructions

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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