- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2010
MethodPeel shrimp, leaving tails intact. Cut 2 shallow slits across belly to keep shrimp straight while frying; set aside.
In large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup (125 mL) of the ice water. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter. Place bowl in second bowl filled with ice water.
Pour enough oil into wok or Dutch oven to come about 2 inches (5 cm) up side; heat until deep-fryer thermometer registers 375°F (190°C).
A few pieces at a time, dip potato, eggplant and shrimp into batter; deep-fry until crispy and golden, shrimp are pink inside and vegetables are tender, about 3 minutes. (Potato will take longer.) Drain on paper towel–lined rack.
Dipping Sauce: Combine tempura sauce with water; serve with tempura.
Nutritional facts Per serving: about
- Sodium 1279 mg
- Protein 16 g
- Calories 433.0
- Total fat 17 g
- Potassium 462 mg
- Cholesterol 124 mg
- Saturated fat 2 g
- Total carbohydrate 53 g
- Iron 24.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 138.0
- Vitamin C 22.0