Tempura is a classic Japanese dish featuring lightly battered and deep-fried seafood and vegetables, known for its delicate crunch and golden color. This dish is a popular choice for both casual dining and special occasions, offering a flavorful contrast between the crispy coating and the natural taste of fresh ingredients. Paired with dipping sauces and served hot, Tempura is perfect as a main course or appetizer. It’s a wonderful introduction to Japanese cuisine that balances simplicity, taste, and texture beautifully.
Tempura
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 12 Pieces
- Carrot – 1 Piece
- Zucchini – 1 Piece
- Egg – 1 Piece
- All Purpose Flour – 1 Cup
- Cornstarch – 0.5 Cup
- Baking Powder – 1 Tsp
- Cold Water – 1 Cup
- Vegetable Oil – 3 Cups
- Soy Sauce – 2 Tbsp
Nutrition
Per Serving
410 Kcal
Calories
22 g
Protein
18 g
Fat
75 Mg
Cholesterol
480 Mg
Sodium
2.1 Mg
Iron
Directions
Step 1
Peel and devein the shrimp, leaving tails on. Pat them dry using paper towels.
Step 2
Cut carrot and zucchini into thin sticks or slices about 2-3 inches long.
Step 3
In a large bowl, whisk together the egg and cold water until frothy.
Step 4
Add flour, cornstarch, and baking powder into the egg mixture. Stir briefly—do not overmix. The batter should be slightly lumpy and cold.
Step 5
Heat vegetable oil in a deep pot over medium-high heat until it reaches 180°C (350°F).
Step 6
Dip shrimp one by one into the batter and carefully place in hot oil.
Step 7
Fry until golden and crisp, about 2–3 minutes per side.
Step 8
Remove shrimp using a slotted spoon and drain on a wire rack or paper towels.
Step 9
Repeat the frying process for the vegetables, frying each type separately for even cooking.
Step 10
Prepare dipping sauce by mixing soy sauce with a bit of water and a touch of sugar if desired.
Step 11
Serve the tempura hot with dipping sauce on the side. Garnish with grated daikon if available.
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