Crispy Tempura Shrimp and Vegetables made with homemade tempura batter is a fun dinner idea whether you’re serving two for a date night or a crowd for a fun dinner party!
Course Main Course
Cuisine Japanese
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 804kcal
Author Tristin Rieken
Ingredients
1 ½cupcornstarch
½cupflour
1tablespoongarlic powder
½teaspoonblack pepper
¼teaspooncayenne pepper
2largeeggsslightly beaten
2cupslight beeror water or club soda or sparkling water
1 ½poundsprawnspeeled and deveined
4cupsvegetablessuch as zucchini, carrots, onions and/or mushrooms
Wash and dry then prep all ingredients. Score the back side of the prawns so they lay flat.
Combine cornstarch, flour, garlic, black pepper and cayenne pepper in a medium bowl. Add liquid and eggs; stir until just combined. Place bowl into larger bowl filled with ice and water to keep cold.
1 ½ cup cornstarch, ½ cup flour, 1 tablespoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, 2 cups light beer, 2 large eggs
In a deep shallow pan heat 3 to 4 inches of oil over medium heat to 325˚F.
light canola oil
Add sesame oil to hot oil to season the oil with additional flavor (optional).
1 tablespoon toasted sesame oil
Dip vegetables into batter, Let drip for a few seconds before carefully lowering into hot oil.
4 cups vegetables
Fry a few vegetables at a time, turning once, 3 to 5 minutes or until lightly golden and crisp.
Drain on wire rack over newspaper lined sheet or directly on newspaper.
Increase heat to 350˚F and repeat with the prawns.