Shrimp Tempura
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 people
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Calories
164 kcal
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Course
Main Course
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Cuisine
Japanese
Shrimp Tempura
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Shrimp Tempura – A great tempura lies in the batter, which should produce crispy, airy, light, and non-greasy tempura. Try my recipe!
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Ingredients
- 6 Shrimp or tiger prawn, shelled, deveined and tail on
- 3 pieces Italian squash or zucchini
- 3 pieces sweet potato yam
- 3 green beans
- 3 pieces kabocha Japanese pumpkin
- vegetable oil for deep frying
- Steamed rice
- black sesame seeds
- baby spinach and tofu Salad
- salmon teriyaki
Tempura Sauce:
- 1 tablespoon bonito flavored soup base Mizkan
- 5 tablespoons water
- 1/4 tablespoon daikon grated
Batter:
- 3 oz (90g) rice flour
- 1 oz (30g) all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 tablespoon salt
- 1 tablespoon vegetable oil
- 1 egg yolk
- 150 ml water ice cold
- 3 small ice cubes
Baby Spinach and Tofu Salad:
- baby spinach
- tofu cut into small cubes
- some carrot shredded
- miso and mustard dressing Mizkan
- white sesame seeds
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Instructions
- Rinse the shrimp and pat them dry with paper towels. Use kitchen scissors to cut off the sharp tail, which will help prevent excessive splattering during deep-frying.
- To prevent the shrimp from curling, make a few shallow vertical slits along the underside.
- Prepare the remaining vegetable ingredients and arrange them on a flat surface or plate.
- Prepare the dipping sauce in a small bowl and set it aside.
- Just before you're ready to fry the tempura, mix all the atter ingredients in a bowl using chopsticks. Stir to combine well; the texture should be runny, with some lumps being acceptable. Add the ice cubes to the batter.
- Heat about 3 inches of oil in a flat-bottomed deep skillet to 340°F (170°C) for deep-frying. Stir the batter with chopsticks, then coat the vegetables and fry until light brown. Avoid overcrowding the skillet; fry in batches if necessary. Transfer the cooked vegetables to a dish lined with paper towels.
- To deep-fry the shrimp, dip each one in the batter and lay it flat in the wok to create a lacy effect. Repeat with the remaining shrimp. Once they are yellowish, golden, and crispy, use a strainer or slotted spoon to remove them, draining excess oil on paper towels.
Baby Spinach and Tofu Salad:
- Arrange all the salad ingredients in the bento box. Drizzle with Mizkan Miso and Mustard Dressing, then sprinkle sesame seeds on top.
Assembling the Shrimp Tempura Bento:
- Arrange the steamed rice in the rice compartment and sprinkle with black sesame seeds. Prepare the salad as directed and place it in the bento box. Add the salmon teriyaki, then arrange the shrimp tempura and vegetables in the main compartment.
- Add a little dipping sauce in the small compartment next to the tempura, saving the remainder in a bowl for dipping. The bento is now complete and ready to be served.
Notes
- To make sure that the shrimp tempura stays crispy, prepare it the last.
Nutrition Information
Show Details
Serving
4people
Calories
164kcal
(8%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
73mg
(24%)
Sodium
619mg
(26%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
212IU
(4%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 164kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 619mg | 26% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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