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Tempura Platter with Mixed Vegetables and Shrimp
Created by: Howcan Team
Ingredients
- 1/2 pound large shrimp, peeled and deveined
- 1 cup broccoli florets
- 1 cup sweet potato, thinly sliced
- 1 cup bell pepper, sliced
- 1 cup zucchini, sliced
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- Oil for frying
- Salt and pepper to taste
- Tempura dipping sauce
Instructions
- In a large bowl, combine 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Mix well.
- Gradually add 1 cup ice-cold water to the flour mixture and stir until just combined. The batter should be slightly lumpy. Do not overmix.
- Heat oil in a deep pot or fryer to 350°F (180°C).
- Season the shrimp and vegetables with salt and pepper.
- Dip the shrimp and vegetables into the tempura batter, allowing any excess to drip off.
- Carefully place the battered shrimp and vegetables into the hot oil and fry in batches for 2-3 minutes, or until golden and crispy.
- Use a slotted spoon to remove the tempura from the oil and transfer to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining shrimp and vegetables.
- Serve the tempura platter with tempura dipping sauce and enjoy immediately.
Tempura, a beloved Japanese dish, has a rich history dating back to the 16th century. Originating in Nagasaki, tempura was introduced by Portuguese missionaries and quickly became a staple in Japanese cuisine. The dish consists of a light, crispy batter made from flour, water, and eggs, which is used to coat an assortment of vegetables and shrimp before being deep-fried to perfection. In modern times, tempura platters are a popular choice in Japanese restaurants worldwide. Chefs meticulously prepare the batter to achieve the perfect balance of crispiness and lightness, ensuring that each piece of shrimp and vegetable is coated evenly. The key to a delectable tempura platter lies in the freshness of the ingredients and the skillful technique used to fry them. For the best tempura platter experience, head to renowned restaurants in Japan, such as those in Tokyo's historic Asakusa district or Kyoto's traditional Gion area. These establishments take pride in sourcing the finest, seasonal ingredients and have mastered the art of tempura preparation. While the classic tempura platter typically features shrimp and an assortment of vegetables such as sweet potatoes, bell peppers, and eggplant, some variations include delicate seafood like fish and squid. Additionally, regional twists on tempura, such as the use of local vegetables or unique dipping sauces, offer a delightful exploration of flavors. For those looking to recreate this iconic dish at home, it's essential to use ice-cold water in the batter to achieve the desired light and crispy texture. The temperature of the oil is also crucial, as it should be hot enough to quickly cook the ingredients without absorbing excess oil. Finally, serving the tempura platter with a dipping sauce made from dashi, soy sauce, and mirin completes the experience. Whether enjoyed in a traditional Japanese setting or prepared at home with care and attention to detail, a tempura platter with a mix of vegetables and shrimp is a delightful culinary experience that showcases the artistry and precision of Japanese cuisine.
35 min
4 servings
320 per serving calories
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