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Seafood
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Tempura
Tempura is a typical Japanese dish consisting of fried foods, usually seafood or vegetables, coated with a batter of flour and egg. This recipe is a classic version of shrimp and mixed vegetable tempura, served with a soy and ginger dipping sauce.
Recipe Summary
Preparation
30 min
Cooking
10 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
1. Peel and clean the shrimp, leaving the tail intact. Cut the peppers into thin strips, the onion into rings, and the carrot into thin sticks.
2
Step 2
2. In a bowl, combine the tempura flour, egg, and cold water. Beat until a homogeneous batter forms.
3
Step 3
3. Heat the oil in a large pan over medium-high heat.
4
Step 4
4. Dip the shrimp and vegetables in the tempura batter, making sure they are completely covered.
5
Step 5
5. Fry the shrimp and vegetables in the hot oil for 4-5 minutes or until golden and crispy.
6
Step 6
6. Remove with a slotted spoon and drain on paper towels.
7
Step 7
7. Serve hot, accompanied by soy sauce and ginger.
Tips for this recipe
Here are some useful tips to perfectly prepare Tempura and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Tempura to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 10 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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