Vegetable and Shrimp Tempura

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

Photo: Jodi Pudge

Want your shrimp tempura fix? Now you can skip the sushi joint and make it at home. You got this!


  • 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, stems and ends trimmed


  • 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).

Nutrition (per serving)

Protein 23g, Carbohydrates 63g, Fat 62g, Fibre 5g, Sodium 1149mg.


If you are watching your sodium intake, go ahead and prepare the batter without salt—the recipe will still work perfectly.

Originally published in the May 2012 issue. Photo by Jodi Pudge.