Shrimp And Vegetable Tempura Recipes

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TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

SHRIMP AND VEGETABLE TEMPURA



Shrimp and Vegetable Tempura image

Tempura is one of the most iconic Japanese dishes. At its best, it's comprised of the freshest seafood and vegetables that are coated in a batter and deep fried to yield incredibly light and crispy morsels. The keys to achieving these results, aside from starting with quality ingredients that are well-chilled before frying, are the oil temperature and the batter. For perfect frying, it's important to use the correct oil temperature and keep it consistent throughout. And for the batter, mixing it just before frying, keeping it cold using a chilled bowl and ingredients, using cake flour and not over-mixing it are all ways to assure good results. Also, like anything else, practice makes perfect. Feel free to substitute ingredients. Other popular options include squid, cod, scallops, asparagus, eggplant, carrots and shiso leaves. Coarse salt and lemon wedges are also nice options instead of the traditional dipping sauce. Steamed white rice is a standard accompaniment, as well as noodles such as udon or soba.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings (as a main dish)

Number Of Ingredients 18

1 cup Dashi, recipe follows (or 1 teaspoon instant dashi powder, such as Ajinomoto's Hondashi, dissolved in 1 cup water)
1/4 cup mirin
1/4 cup soy sauce
1/2 cup grated daikon radish, or to taste, lightly squeezed to remove excess liquid
1 pound peeled and deveined large shrimp (see Cook's Note), rinsed in cold water and thoroughly dried
16 green beans, trimmed
8 shiitake or button mushrooms, stems trimmed
8 shishito peppers, each slit about 1 inch (so they don't burst in the oil)
1 medium sweet potato, peeled and cut into slices about 1/3 inch thick
1 small onion, peeled and cut into slices about 1/3 inch thick
Vegetable or peanut oil, for frying
1 cup cake flour
1/4 cup potato starch or cornstarch
1 cup ice-cold water, plus more if needed
1 large egg
3 ice cubes
One 4-inch-square kombu (dried kelp; about 10 grams)
3/4 packed cup katsuobushi (dried bonito flakes; about 15 grams)

Steps:

  • Refrigerate a large bowl until chilled, about 15 minutes.
  • For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish.
  • For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.
  • Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok.
  • For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes.
  • Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It's important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed.
  • Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.)
  • Heat the mixture over medium heat until the water comes to a near boil but doesn't actually boil, about 5 minutes. Discard the kombu.
  • Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
  • Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter.
  • Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days.

SHRIMP AND VEGETABLE TEMPURA



Shrimp and Vegetable Tempura image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1/2 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 lemon, juiced
1 pound large shrimp, peeled with tails on
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
2 large egg yolks
1 teaspoon toasted sesame oil
Kosher salt
Peanut oil, for frying
2 red bell peppers, sliced into strips
2 avocados, peeled and sliced thick
1 lemon, sliced very thin
12 green beans
8 shiitake mushrooms, halved
4 scallions

Steps:

  • Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
  • Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
  • Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
  • Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

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