Shrimp and Vegetable Tempura

My daughter and I have been craving for tempura for days now. She suggested we try to make it ourselves to make it more fun. I'm all for it because you know me, I love to experiment. It turned out good and we were satisfied. We had tempura for lunch and dinner. And since we loved it so much, we are planning to have tempura at least once a week now. Will we get tired of it? We'll find out in a few weeks!!

So I googled different recipes for tempura batter. There is a lot of versions out there. But I will be using the one similar to my onion ring batter. One thing I noticed though, it gets soggy after an hour, so it is best to eat it right away after cooking. For our leftover that we ate for dinner, i warmed it up on toaster oven to make it hot and crispy again.

And by the way, some good news my beloved readers. I finally have my own YouTube channel. This is so exciting. This way you will be able to see the videos on how I cook all those recipes I experimented on. Please visit me at my channel below. Cristina Kitchen

http://www.youtube.com/channel/UCtftGG0cWO9bWipFlsQ_H7g

Here is my own version of shrimp and vegetable tempura

Batter:

1     cup      all purpose flour, sifted

1     pc        egg

1     cup      ice cold water

1     tsp       baking soda

2    pcs      carrots,  peeled, cut in half then quartered

1    cup      brocolli

1/2  lb       shrimp, deveined and shell removed

1/2  cup    cucumber, cut into 3" long

1/2   cup   green beans, cut int0 3" long

Dipping Sauce

1    cup    water

1   tbsp     soy sauce

1   tbsp     vinegar

1   tbsp     brown sugar

1   tsp       minced ginger

3 cups vegetable oil for deep frying

Procedure:

You can choose what vegetable to use. We just used carrots, green beans, brocolli and cucumber because those are what I have. Sweet potato, cauliflower, onion and spinach may be used to if you prefer them.

Wash and prepare the shrimp and vegetables. They should be like juliened shaped although its 3" long. Set aside.

Batter

Sift the flour. Set aside. Beat the egg in a bowl, add in the cold water, beat then slowly add the flour and baking soda. Set aside

In a deep pot, add the vegetable oil for frying.

Dip the vegetables in the batter then deep fry for a few minutes or until golden brown.

Dipping sauce

This is my own version of dipping sauce. We loved it so I will be using this recipe for my my tempura.

Mix all the ingredients for dipping sauce in a small pot. Let boil for 5 minutes. Set aside.

Serve the tempura with dipping sauce and steamed rice.

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