Japanese Tempura


  • 1 lb large shrimp, shell removed, tail on
  • 1 lb assorted vegetables cut into bite sized pieces (aspagaras, sweet potato, mushrooms, green beans)
  • 2 cups canola oil,for frying
  • 1 cup all purpose flour, sifted
  • 1 cup ice water
  • 1 slightly beaten egg
  • 2 tbs canola oil
  • 1/2 tsp sugar
  • kosher salt and fresh cracked black pepper to taste

This is the classic recipe for lightly battered Japanese Tempura. It is traditionally used for seafood and vegetables. Serves 6 to 8.



  • Wash and dry shrimp and vegetables well.
  • Slice vegetables into bite size pieces.
  • Fill large sauce pan or deep fryer half way with canola oil and heat to 360 degrees.
  • To make batter combine flour, ice water, egg and 2 tbs of canola oil.
  • Season with salt and pepper.
  • Beat batter just till moistened (a few lumps should remain.
  • Stir in one or two ice cubes. Use at once.
  • Dip shrimp and vegetables in cold batter.
  • Fry in hot oil till light brown. Drain.

Classic Tempura Condiments:

  • Asian dipping sauce (use search engine for recipe)
  • Grated fresh ginger
  • Equal parts grated turnip and radish combined
  • 12 cup prepared mustard mixed with 3 tbs soy sauce


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