Shrimp and Vegetable Tempura

What a delicious way to enjoy shrimp and vegetables.

Grab your chopsticks and enjoy them in a tasty Ponzu sauce.
Shrimp and Vegetable Tempura
Here are the Ingredients:
  • 3 cups vegetables, sliced or cut into chunks (green beans, broccoli florets, sweet potato, zucchini, mushrooms)
  • shrimp, peeled and deveined with tail in tact
  • tempura batter mix, in the Asian section at your local grocer or see recipe below
  • vegetable oil, for frying
  • Ponzu sauce, for dipping
Prepare tempura batter. Dip the vegetables and shrimp into the batter until coated and remove with tongs or chop sticks. Let the excess batter drain from the vegetables and shrimp back into the bowl and deep fry in hot oil on medium high until brown and crispy. Around 2-3 minutes. Be sure not to overcrowd. Place on a paper towel. Serve immediately by themselves or a dipping sauce.
Tempura Batter recipe
5 tablespoons all-purpose flour
5 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 egg, beaten
3/4 cup iced water
Mix the dry ingredients in a bowl. Whisk the egg with the water, then stir into the dry ingredients to form a smooth batter.

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