Shrimp and Mung Bean Noodle Tempura

Shrimp tempura is a popular Japanese recipe usually made with Panko breadcrumbs, but I think Chinese mung bean noodles make for a delicious change because when fried they expand and become crispy. These tasty morsels make sophisticated starters dipped in sweet chili jam.

Preparation time: 10 minutes
Cooking time: 5 minutes


  • 7 egg yolk
  • ¾ cup ice cold water
  • ¾ cup all-purpose flour
  • 8 raw tiger shrimp, shelled and deveined
  • 7 oz dried mung bean noodles, chopped into 1 in lengths
  • cups peanut oil
  • Sweet Chili Jam


  1. Put the egg yolk in a bowl. Add the ice cold water and all-purpose flour and mix together to make a batter.
  2. Dip the shrimp first in the batter and then into the chopped dry noodles so that they are well coated.
  3. Heat a wok over high heat and add the peanut oil. Deep-fry the tempura until the shrimp turn pink and the coating is golden brown. Drain any excess oil on paper towels and serve immediately with Sweet Chili Jam.