Shrimp and Vegetable Tempura
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Shrimp and Vegetable Tempura
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 433433 cal |
| pro | 16 g16g pro |
| total fat | 17 g17g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 53 g53g carb |
| fibre | 6 g6g fibre |
| chol | 124 mg124mg chol |
| sodium | 1,279 mg1,279mg sodium |
| potassium | 462 mg462mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 2424 iron |
| vit A | 138138 vit A |
| vit C | 2222 vit C |
| folate | 3535 folate |
- Preparation time: 10 minutes
- Total time : 10 minutes
Ingredients
- 12 extra-large raw shrimp 12 extra-large raw shrimp
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1 egg 1 egg
- 1 cup Ice water 1 cup Ice water
- 4 cups vegetabIe oil , for deep frying, enough to submerge food4 cups vegetabIe oil, for deep frying, enough to submerge food
- 1 sweet potato , peeled and sliced on bias1 sweet potato, peeled and sliced on bias
- 1 Japanese eggplant , sliced1 Japanese eggplant, sliced
- Dipping Sauce:
- 1/4 cup tempura dipping sauce 1/4 cup tempura dipping sauce
- 2 tbsp warm water 2 tbsp warm water
Preparation
Peel 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.
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.
Source : Canadian Living Magazine: November 2010
- Keywords : Japanese; Appetizers; Shrimp; Sweet potato; Eggplant; Flour; Eggs; Deep Fry; 500 calories;
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