While tempura can be made with a range of meat, seafood or vegetables, this Japanese dish typically uses the same kind of batter and dipping sauce. This version strays from tradition by swapping a dashi-based dipping sauce for one made with a quick beef bouillon-based stock.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 35 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 35 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 cube beef bouillon
- 3 tablespoons soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon sugar
- Peanut or vegetable oil, for frying
- 1 3/4 cups all-purpose flour
- 1 3/4 cups seltzer
- 2 large eggs
- Kosher salt
- 1 1/2 cups cornstarch
- 1 pound large shrimp, peeled and deveined (tails left on)
- 12 ounces mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps
Instructions
- Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
- Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
- Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.
Nutrition Facts
| Calories | 645 |
| Total Fat | 30 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 275 milligrams |
| Sodium | 1121 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 3 grams |
| Protein | 32 grams |
| Calories | 645 |
| Total Fat | 30 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 275 milligrams |
| Sodium | 1121 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 3 grams |
| Protein | 32 grams |
Reviews
We loved the recipe! I added a little brandy to the batter and we used Mexican mineral water instead of seltzer, it’s much fizzier.
This is decent but i think I’m going to substitute the selzter with a saison or wit beer to give it more flavor next time ;