Appetizer
🌍 Public
Tempura
by @NomNomLightly battered vegetables and shrimp in a paper-thin, crispy coating — the art of Japanese frying.
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
Step by step through the recipe
- 1 Cut 500 g vegetables into thin slices or strips.
- 2 Briefly mix 120 g flour with 200 ml very cold ice water and 1 Stück Egg (optional) using chopsticks — the batter may stay lumpy.
- 3 Heat 500 ml oil to 175 °C.
- 4 Drag 500 g vegetables and 200 g shrimp through the batter and fry immediately in small batches for 2–3 minutes until light golden and crispy.
- 5 Drain on paper towels.
- 6 For the dip: stir together 150 ml dashi or vegetable broth, 2 EL soy sauce (or tamari) and 1 EL mirin.
- 7 Serve the tempura immediately with the dip.
Notes & tips
Note: Contains egg (batter) + gluten (flour) + possibly shellfish (shrimp) + soy (dip).
Nutrition
estimated per serving- Calories
- 1329 kcal
- Protein
- 19 g
- Fat
- 127 g
- Carbs
- 30 g
– = ingredient not in nutrition database (estimate incomplete)
