Lotus Root, Shrimp, and Vegetable Tempura

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

Roots

By Diane Morgan

Published 2012

  • About

While it might seem challenging to make tempura at home, it is simply a matter of organization, planning, and timing. Making tempura is both fun to do and gratifying to master and eating the crispy golden foods that emerge hot from the pan is wonderful. If frying always seems like a messy affair, try it in a wok. I find the pan’s broad shape gives me more room to maneuver the foods and results in much less splattering. The secret to lacy, golden-crisp tempura is to make a lumpy batter. I ne

Ingredients

Method