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 servings
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, stems 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 cup cold soda water

Prep Time20 mins
Total Time1 hr 5 mins
Makes4 servings

Photo: Jodi Pudge

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

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, stems and ends trimmed

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).

Nutrition (per serving)

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

Tip

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.