Lunch / Dinner
Japanese tempura [tem-POOR-ah] is worth the effort. It’s not batter-laden like some common pub foods. The beauty of tempura is that the lightness of the coating allows you to really taste the food underneath. Pure flavors and exquisite texture are the hallmarks of this dish.
The secret to it isn’t so much in the technique or the equipment. The most noticeable difference is in the batter: tempura batter is very thin. At first glance, you may even think it’s wrong.
Have faith! Once the dipped foods hit the hot oil, the batter instantly fries into a sheer, crisp coating — one bite may have you frying foods more often.
How to prep veggies for tempura
BELL PEPPERS: Cut off the top, pull out the seeds and core and slice into ¼-inch-thick rings
GREEN BEANS: Trim stem ends, but leave beans whole
ONIONS: Cut into ¼-inch-thick slices; separate into rings
SWEET POTATOES: Peel, then cut into ¼-inch-thick rounds
ASPARAGUS: Cut trimmed spears into thirds, then thread onto toothpicks
BROCCOLI: Trim into florets with about 2 inches of stem attached
Line a baking sheet with paper towels, then place a cooling rack on top.
Prepare vegetables and shrimp (and make shallow cuts on underside of shrimp to prevent curling); arrange on a platter and chill.
Heat oil to 375° in a heavy saucepan over medium-high.
Whisk together flour, cornstarch, baking powder, salt, and cayenne in a bowl when oil reaches 350°.
Stir in club soda with a fork; batter will be lumpy.
Pat shrimp dry, lightly dredge in flour, then dip in batter.
Serve tempura hot with one or more dipping sauces.
Per shrimp (no sauce)
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 9mg 3%
Sodium 100mg 4%
Carbs 3g 1%
*Percent Daily Values are based on a 2,000 calorie diet.