Crispy Tempura Delight

Ingredients

• 12 large shrimp, peeled and deveined 12 large shrimp, peeled and deveined
• 1 sweet potato, thinly sliced 1 sweet potato, thinly sliced
• 1 zucchini, cut into thin strips 1 zucchini, cut into thin strips
• 1 eggplant, sliced into rounds 1 eggplant, sliced into rounds
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1/2 cup cornstarch (60g) 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup ice-cold water (240ml) 1 cup ice-cold water (240ml)
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
2. 2.
   Gradually add the ice-cold water to the dry ingredients while whisking gently. Be careful not to overmix; a few lumps are fine.
3. 3.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F).
4. 4.
   Dip the shrimp, sweet potato slices, zucchini strips, and eggplant rounds into the batter, ensuring they are evenly coated.
5. 5.
   Carefully place the coated ingredients into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. 6.
   Once cooked, remove the tempura from the oil and place it on a paper towel-lined plate to drain excess oil.
7. 7.
   Sprinkle with a pinch of salt while still hot.
8. 8.
   Serve the Crispy Tempura Delight immediately with tentsuyu dipping sauce or your preferred dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. Keep the tails intact for an attractive presentation.
• Sweet potato — Slice the sweet potato thinly to ensure even cooking and a crispy texture.
• Zucchini — Cut the zucchini into thin strips to allow for quick frying and a tender texture.
• Eggplant — Salt the eggplant slices and let them sit for a few minutes to remove excess moisture before dipping them in the batter.

Tips & Tricks

• Ensure the oil is at the right temperature before frying to achieve a crispy texture.
• Use ice-cold water in the batter to create a light and airy coating.
• Fry the ingredients in small batches to maintain the oil temperature and prevent overcrowding.
• Serve the tempura immediately after frying to enjoy the best texture.
• Experiment with different dipping sauces, such as soy sauce with grated daikon radish or a tangy ponzu sauce.

Serving advice

Serve the Crispy Tempura Delight as a main course or as part of a Japanese-style meal. Accompany it with steamed rice, miso soup, and a fresh salad for a complete and satisfying dining experience.

Presentation advice

Arrange the tempura on a platter, showcasing the vibrant colors and variety of ingredients. Garnish with a sprinkle of sesame seeds and serve with the dipping sauce on the side. Consider using a traditional Japanese serving dish or a bamboo tray for an authentic touch.