Appetizer
🌍 Public
🥜 Allergy aware
Tempura
Lightly battered vegetables and shrimp in a paper-thin, crispy coating — the art of Japanese frying.
🥜 Allergies considered in this recipe:
🥚 Ei🌾 Gluten🦐 Schalentiere🫘 Soja
Source / link: Japanische Küche
Ingredients
Amounts adjust automatically.
| 500 g | Vegetables (sweet potato, zucchini, bell pepper, mushrooms) |
| 200 g | Shrimp (optional, peeled) |
| 120 g | Flour (or gluten-free) |
| 200 ml | Ice water |
| 1 Stück | Egg (optional, or 1 TL baking powder) |
| 150 ml | Dashi or vegetable broth (dip) |
| 2 EL | Soy sauce (or tamari) for the dip |
| 1 EL | Rice wine (mirin, optional) |
| 500 ml | Oil for frying |
Preparation
- 1Cut the vegetables into thin slices or sticks.
- 2Briefly mix the flour with very cold water and egg (optional) with chopsticks — the batter may remain lumpy.
- 3Heat the oil to 175 °C.
- 4Dip the vegetables and shrimp in the batter and immediately fry in small batches for 2–3 minutes until light golden and crispy.
- 5Drain on paper towels.
- 6For the dip: stir together broth, soy sauce (or tamari), and mirin.
- 7Serve the tempura immediately with the dip.
Notes & tips
Note: Contains egg (batter) + gluten (flour) + possibly shellfish (shrimp) + soy (dip). Batter without egg (cold water + baking powder), gluten-free flour, omit shrimp, soy-free dip. Vegetables are low-allergen.
Nutrition
estimated per serving- Calories
- 1329 kcal
- Protein
- 19 g
- Fat
- 127 g
- Carbs
- 30 g
– = ingredient not in nutrition database (estimate incomplete)