Shrimp and Vegetable Tempura
Light tempura like breading.
Quick Facts
Prep Time:
Cook Time: 30 minutes
Yield: 6 servings
Ingredients
2 (litres) quarts Mazola® 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
RECIPES:
Asian Dipping Sauce
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