Japanese Tempura

  • 30 mins

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


  • 1 lb large shrimp, shelled and deveined, tails on
  • 1 lb assorted vegetables such as asparagus spears, parsley, sweet potatoes, spinach, mushrooms and green beans, cut into bite sized  pieces.
  • Canola oil
  • 1 cup sifted all purpose flour
  • 1 cup ice water
  • 1  slightly beaten eggs
  • 2 tbs canola oil
  • 1/2 tsp sugar
  • Kosher salt and fresh black pepper to taste
  • Tempura condiments and or Asian dipping sauce (use our search engine for recipe)


  • 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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