Shrimp and Vegetable Tempura


U.S. Metric Ingredients
24 24 Large shrimp
2 2 Green bell peppers
10 oz 300 g Sweet potatoes
16 16 Small mushrooms (or halves or quarters of large mushrooms)
12 oz 375 g Cake flour or other low-gluten flour
12 fl oz 375 mL Water, ice cold
3 3 Egg yolks
12 fl oz 375 mL Dashi
fl oz 75 mL Soy sauce
fl oz 50 mL Mirin (sweet rice wine)
as needed as needed Flour for dredging
4 oz 125 g Daikon (large white Japanese radish), grated
tbsp 22 mL Grated fresh ginger root



  1. Peel the shrimp, leaving the tails attached. Devein and butterfly them.
  2. Core and seed the peppers. Cut each one lengthwise in 8 wedges or strips.
  3. Peel the sweet potatoes. Cut into slices about in. (4 mm) thick.
  4. Clean the mushrooms and trim the bottoms of the stems.
  5. Sift the flour into a mixing bowl.
  6. Mix together the water and egg yolks.
  7. Mix the liquid into the flour until just combined. Do not worry about a few lumps. The batter should be somewhat thinner than pancake batter.
  8. Make a dipping sauce by combining the dashi, soy sauce, and mirin.
  9. Divide the shrimp and vegetables equally into 16 portions. Fry the vegetables first, then the shrimp, by dredging with flour, shaking off the excess, then dipping in the batter and dropping into clean frying fat at 350°F (175°C). Fry just until lightly golden.
  10. Drain and serve at once. Tempura is traditionally served on a bamboo tray covered with a clean piece of absorbent paper. Accompany with about 2 fl oz (60 mL) dipping sauce in a shallow bowl. Put a small mound each of grated daikon and grated ginger on each serving tray. The diner mixes these to taste into the dipping sauce.

Per serving: Calories, 380; Protein, 11 g; Fat 12 g (28% cal.); Cholesterol, 115 mg; Carbohydrates, 56 g; Fiber, 3 g; Sodium, 560 mg.