Shrimp and Vegetable Tempura
Light tempura like breading.
Quick Facts
- Prep Time: 00:00
- Yield: 6 servings
Ingredients
- 2 (litres) quarts corn oil
- 1 cup all purpose flour
- 1/2 cup Argo® Corn Starch
- 1 teaspoon Argo® Baking Powder
- 1/2 teaspoon salt
- 1 1/4 cups club soda (very cold)
- 1 pound shrimp, large fresh, peeled, deveined, tails on
- 1/2 cup all-purpose flour
- 1 cup thinly sliced sweet potato
- 1 cup thinly sliced zucchini
- 1 cup broccoli florets
Directions
- Heat oil to 375ºF in a deep fryer or large deep frying pan.
- Whisk together flour, corn starch, baking powder and salt in a large bowl. When oil is hot; stir club soda into flour mixture with a fork to form a lumpy batter.
- Pat shrimp dry and dredge in 1/2 cup flour shaking off excess; dip in batter and add to oil one at a time. Fry 2 to 3 minutes or until cooked through. Drain using a cooling rack over paper towels.
- Dip vegetables in batter and fry 2 to 3 minutes per batch cooking in small batches to avoid over crowding. Allow oil temperature to recover between batches. Serve with Asian Dipping Sauce (website recipe).
- Alternate vegetables such as: thinly sliced, shitake mushrooms, onion rings, sweet bell pepper rings, asparagus, or cauliflower.
- Nutritional Claims: Trans fat free, Source of fibre, Source of potassium, Source of calcium, Source of iron
