Tempura

Ingredients

• shrimp, peeled and deveined50g
• sweet potato, thinly sliced30g
• eggplant, sliced30g
• green bell pepper, sliced20g
• tempura flour50g
• ice-cold water100ml
• vegetable oil300ml
• tentsuyu dipping sauce10ml

Instructions

1. 1

   Step 1

   Prepare vegetables and seafood by washing and cutting into bite-sized pieces.

2. 2

   Step 2

   Make the tempura batter by mixing cold water and tempura flour lightly to keep it lumpy and cold.

3. 3

   Step 3

   Heat vegetable oil in a deep pan to 180°C (350°F).

4. 4

   Step 4

   Dip each piece of vegetable or seafood into the batter, then carefully place into the hot oil.

5. 5

   Step 5

   Fry until golden and crispy, about 2-3 minutes per batch, avoiding overcrowding the pan.

6. 6

   Step 6

   Remove tempura with a slotted spoon and drain excess oil on paper towels.

7. 7

   Step 7

   Serve immediately with tentsuyu dipping sauce or salt.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tempura can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.