Shrimp and Vegetable Tempura 2 Shrimp and Vegetable Tempura 2

Shrimp and Vegetable Tempura Image by: Shrimp and Vegetable Tempura Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2010


Dipping Sauce:


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.

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
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Shrimp and Vegetable Tempura 2