Vegetable and Shrimp Tempura

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20 min


1 h 5 min


4 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

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 cup 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).


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

Nutrition (per serving)

  • Calories
  • 895,
  • Protein
  • 23 g,
  • Carbohydrates
  • 63 g,
  • Fat
  • 62 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1149 mg.

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