For those who don’t know, tempura is a Japanese dish consisting of meat, seafood, and vegetables that have been deep-fried and battered. Tempura is one of the traditional Japanese cuisines that is loved worldwide. Why? Because they are easy to eat, easy to prepare, and they taste delicious. Let’s take tempura from the land of the rising sun to our kitchen, and then our plate.
For the Dish
- Tiger Prawns or Fresh Shrimp
- Assorted Vegetables- Potatoes, eggplants, carrots, Zucchini, and sweet potatoes.
- Vegetable Oil
For the Batter
- 1 Egg
- 1 cup of all-purpose flour
- 1 cup of ice water
For the dipping sauce
- hot sauce
- 1 garlic
- sugar for taste
- Fill a large pot with vegetable oil (half-filled). Heat oil over medium heat until 375F.
- Meanwhile, make tempura batter: in a large pot, put one cup of all-purpose flour. Add egg, ice water and stir. Lightly beat the mixture. Don’t overbeat the flour.
- Clean the shrimp by separating the shell and head (keep the tail part). De-vein the shrimp and make two to three incisions at the stomach part to keep them from curling.
- Add cut vegetables and toss to coat. Move coated vegetables and shrimp to the hot oil and deep fry. Don’t overcook it.
- Once cooked, stack them in a paper towel to remove excess oil.
For the sauce, in a small bowl, whisk together hot sauce, mayo, and garlic.
Serve tempura with the dipping sauce in a separate bowl.