Tempura Shrimp & Vegetables

Name: Tempura Shrimp & Vegetables
Yield: Serves 4
Ingredients: 1 pound (455 g) assorted firm vegetables, such as asparagus, zucchini, green beans, broccoli, cauliflower, sweet potato, okra, turnips, and kale, cut into bite-size or two-bite pieces; Grated daikon radish or red radish, for serving; 1 pound (455 g) large fresh shrimp, shelled and deveined, tails left on; ¼ cup (60 ml) gluten-free soy sauce; 2 teaspoons sugar; ¼ cup (60 ml) mirin (sweet rice wine); 2 large eggs; ½ cup (120 ml) vodka; 1¼ teaspoons kosher salt; ⅛ teaspoon baking powder; 1 cup (240 ml) plain seltzer water; 4 cups (960 ml) peanut oil, for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

The lightness in these tempura-battered shrimp comes from the combination of vodka and seltzer, which evaporates on contact with the hot oil.

Ingredients

For the Dipping Sauce

¼ cup (60 ml) mirin (sweet rice wine)
¼ cup

Method

Make the dipping sauce

In a small saucepan, whisk together the mirin, soy sauce, and sugar. Bring them to a boil over medium heat, then remove the pan from the stovetop and allow the sauce to cool.

Make the tempura batter

In a large bowl, combine the Donut & Fritter Ble

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Donut & Fritter Blend

No reviews for this recipe

The licensor does not allow printing of this title