dinnerJapanesemedium

Shrimp & Vegetable Tempura

Name: Shrimp & Vegetable Tempura
Prep time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 large Shrimp (raw, peeled); 60 g Green beans; 4 pieces Shiso leaves; 4 pieces Squash blossoms; 80 g Flour; 1 large Egg; 150 ml Ice water; 2 tbsp Soy sauce; 1 tbsp Mirin; 40 ml Vegetable oil (absorbed during frying)

Light and crispy Japanese tempura — plump shrimp alongside green beans, shiso, and a squash blossom — served with a warm tentsuyu dipping sauce.

From Nutrola's curated recipe library

25 min2 servings

Nutrition Facts (per serving)

Values are per serving

441Cal

21 g

Protein

37 g

Carbs

24 g

Fat

Ingredients

Shrimp (raw, peeled)
6 large
102 Cal
Green beans
60 g
21 Cal
Shiso leaves
4 pieces
1 Cal
Squash blossoms
4 pieces
5 Cal
Flour
80 g
292 Cal
Egg
1 large
70 Cal
Ice water
150 ml
0 Cal
Soy sauce
2 tbsp
18 Cal
Mirin
1 tbsp
20 Cal
Vegetable oil (absorbed during frying)
40 ml
352 Cal

Instructions

1
Peel and devein the shrimp, leaving the tails on, and pat them dry. Trim the green beans and stuff the squash blossoms if you like. Make the batter: lightly mix flour, egg, and ice water (keep it lumpy!).
2
Heat oil to 170°C.
3
Dip the shrimp, green beans, shiso, and squash blossoms in batter and fry 2-3 min until light golden and crisp, then drain on paper.
4
Mix soy sauce, mirin, and a splash of water for the tentsuyu.
5
Serve immediately with the dipping sauce.

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