Crispy Japanese Tempura with Shrimp and Vegetables

Ingredients

• 8 large shrimp, peeled and deveined
• 1 sweet potato, thinly sliced
• 1 zucchini, sliced into rounds
• 1/2 cup sliced bell pepper or shishito peppers
• 1/2 cup eggplant, thinly sliced
• 3/4 cup all-purpose flour (plus extra for dusting)
• 1/4 cup cornstarch
• 1 cup ice-cold water
• 1 egg
• Vegetable oil, for deep frying

For Tempura Dipping Sauce

• 1/2 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• Grated daikon (optional)

Instructions

1. Prepare the dipping sauce: Combine dashi, soy sauce, and mirin in a small pot. Warm gently and set aside.

2. Pat dry all shrimp and vegetables. Lightly dust with flour to help batter adhere.

3. In a bowl, whisk egg with ice-cold water. Add flour and cornstarch, stirring briefly—do not overmix; batter should be lumpy.

4. Heat oil to 340–360°F (170–180°C) in a deep pan.

5. Dip shrimp and vegetables into batter and fry in small batches until golden and crispy, about 2–3 minutes each.

6. Remove and drain on paper towels.

7. Serve immediately with warm dipping sauce and optional grated daikon.

Notes

• Keep batter cold for best crispiness—chill bowl or use ice
• Fry in batches to maintain oil temperature
• You can substitute shrimp with mushrooms or tofu for a vegetarian version
• Best enjoyed fresh; reheating may reduce crispiness