Loading...
← Back to recipe · easyrecipejourney.com
Japanese · Starter
Tempura
Crispy, delicate tempura batter transforms shrimp and vegetables into irresistible golden morsels with an airy, shattering crust. The secret is ice-cold sparkling water that creates impossibly light pockets of crunch, while the vegetables stay tender inside. Perfect as an elegant starter or impressive appetizer that feels restaurant-quality yet comes together in minutes.
Prep time
20 minutes
Total time
35 minutes
Servings
4
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large egg yolk
- 1 cup ice-cold sparkling water
- 1/2 tsp salt
- 8 large shrimp, peeled and deveined
- 1 small eggplant, sliced into rounds
- 1 sweet potato, sliced into rounds
- 8 shiitake mushrooms, stems removed
- 1 bunch asparagus, trimmed
- Vegetable oil for deep frying
- Tentsuyu dipping sauce for serving
- Grated daikon radish for garnish
Instructions
- Heat oil to 340°F (170°C) in a deep pot or fryer.
- In a bowl, lightly whisk egg yolk with ice-cold sparkling water.
- Sift flour, cornstarch, and salt together, then add to liquid ingredients.
- Mix batter very lightly with chopsticks, leaving it lumpy—do not overmix.
- Keep batter cold by placing bowl over ice.
- Pat all ingredients completely dry with paper towels.
- Dip shrimp and vegetables one at a time into batter, allowing excess to drip off.
- Fry in small batches for 2–3 minutes until light golden and crispy.
- Remove with slotted spoon and drain on wire rack.
- Serve immediately with tentsuyu sauce and grated daikon radish.
Easy Recipe Journey — easyrecipejourney.com/recipe/tempura