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Appetizers

Shrimp and Vegetable Tempura

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  • 6 food portion(s)
Shrimp and Vegetable Tempura

Made with Maizenaku

Maizenaku
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Ingredients

  • 2 quarts Corn Oil
  • 1 cup all purpose flour
  • 1/2 cup maizenaku
  • 1 teaspoon 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

HOW TO MAKE

  1. Heat oil to 375ºF in a deep fryer or large deep frying pan.
  2. Whisk together flour, cornstarch, 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.
  3. 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.
  4. 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 Sesame Ginger Dipping Sauce (website recipe).
  5. Assorted vegetables such as: thinly sliced sweet potato, shitake mushrooms, broccoli florets, onion rings, sweet bell pepper rings, asparagus, zucchini or cauliflower.