Shrimp Tempura with Sauce and Veggie At Home

Here’s a simple and delicious recipe for Shrimp Tempura with Sauce and Veggies, perfect for enjoying at home. This dish combines crispy, golden shrimp tempura with a flavorful dipping sauce and a variety of fresh vegetables. It’s a great meal to prepare for lunch or dinner, and it’s sure to impress anyone who loves Japanese cuisine.

Ingredients:

For the Shrimp Tempura:

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  10 large shrimp (peeled and deveined)

  
  
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  1 cup all-purpose flour (for tempura batter)

  
  
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  1/2 cup cornstarch

  
  
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  1/2 teaspoon baking powder

  
  
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  1/4 teaspoon salt

  
  
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  1 cup ice-cold sparkling water (or regular cold water)

  
  
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  Oil for deep frying (vegetable oil or canola oil)

  
  

For the Tempura Vegetables:

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  1 small zucchini (cut into thin strips)

  
  
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  1 medium carrot (cut into julienne strips)

  
  
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  1/2 sweet potato (peeled and cut into thin rounds)

  
  
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  1/2 onion (cut into rings)

  
  
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  1 bell pepper (cut into thin strips)

  
  

For the Tempura Sauce:

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  1/4 cup soy sauce

  
  
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  2 tablespoons mirin (sweet rice wine)

  
  
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  2 tablespoons dashi (Japanese fish stock) or water

  
  
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  1 tablespoon sugar

  
  
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  1/2 teaspoon grated ginger (optional)

  
  
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  1/2 teaspoon rice vinegar

  
  

For Garnish:

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  Chopped green onions

  
  
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  Sesame seeds (optional)

  
  

Instructions:

Step 1: Prepare the Tempura Sauce

1. 
   

   In a small saucepan, combine the soy sauce, mirin, dashi (or water), and sugar. Bring to a simmer over medium heat, stirring occasionally.

   
   
2. 
   

   Once the sauce starts to simmer, lower the heat and continue cooking for another 2-3 minutes until it thickens slightly.

   
   
3. 
   

   Stir in the grated ginger and rice vinegar (optional), then remove from heat. Set aside to cool.

   
   

Step 2: Prepare the Shrimp and Vegetables

1. 
   

   Peel and devein the shrimp, leaving the tails intact. Pat them dry with paper towels to remove excess moisture.

   
   
2. 
   

   For the vegetables, cut the zucchini, carrot, sweet potato, onion, and bell pepper into thin slices or strips, ensuring they are similar in size for even frying.

   
   

Step 3: Make the Tempura Batter

1. 
   

   In a bowl, mix the all-purpose flour, cornstarch, baking powder, and salt.

   
   
2. 
   

   Gradually add the ice-cold sparkling water (or cold water), stirring gently until the batter is smooth. It should have a slightly lumpy texture, which helps achieve that crispy coating when fried. Be careful not to overmix, as you want the batter to remain light and airy.

   
   

Step 4: Fry the Shrimp and Vegetables

1. 
   

   Heat the oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil – if it sizzles immediately, it’s ready.

   
   
2. 
   

   Dip each shrimp and vegetable into the batter, coating them evenly. Carefully lower them into the hot oil, frying in batches to avoid overcrowding. Fry the shrimp for about 2-3 minutes, or until golden brown and crispy. The vegetables may take a little longer depending on their size, around 3-4 minutes.

   
   
3. 
   

   Once fried, remove the shrimp and vegetables from the oil and place them on a plate lined with paper towels to drain any excess oil.

   
   

Step 5: Assemble the Dish

1. 
   

   Arrange the fried shrimp and vegetables on a serving plate.

   
   
2. 
   

   Drizzle with the tempura sauce or serve it on the side for dipping.

   
   
3. 
   

   Garnish with chopped green onions and sesame seeds if desired.

   
   

Tips for Perfect Tempura:

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  Cold batter: Using ice-cold sparkling water is key to achieving a light and crispy tempura coating. The cold batter helps the oil stay at the right temperature and prevents the shrimp and veggies from absorbing too much oil.

  
  
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  Oil temperature: Make sure the oil is hot enough for frying. If the oil is too cool, the tempura will become greasy and soggy; too hot, and it will burn quickly.

  
  
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  Don’t overcrowd the pan: Fry in small batches to maintain the oil temperature and ensure the shrimp and veggies cook evenly.

  
  

Serving Suggestions:

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  With rice: Serve the shrimp tempura with steamed white rice for a well-rounded meal.

  
  
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  As an appetizer: This dish also works wonderfully as an appetizer or side dish alongside sushi, miso soup, or salad.

  
  
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  With dipping sauces: While the tempura sauce is fantastic, you can also serve the shrimp tempura with a soy-based dipping sauce or spicy mayo for extra flavor.

  
  

Conclusion:

This Shrimp Tempura with Sauce and Veggies is a wonderful way to enjoy Japanese flavors right at home. The crispy shrimp and vegetables, paired with the savory dipping sauce, create a satisfying dish that’s perfect for any occasion. Whether you’re having a cozy dinner at home or entertaining guests, this recipe is sure to impress!

For more delicious recipes and culinary inspiration, feel free to visit Avenida Nietz Schemasage and Avenida de Mayo Masage.

Enjoy your cooking, and bon appétit!