Japanese tempura snacks have long been firmly entrenched in European and western menu. In these crunchy pieces it’s just impossible not to fall in love. Usually in the tempura technique, vegetables, fish are fried, seafood, mushrooms in order to protect food from drying out, and it consists in a special kind of batter, very cold and saturated with air bubbles. To do this, cook it on highly carbonated water with ice, in which we mix flour and eggs. If you make tempura in large batches, it is better to cook batter in small portions so that it does not heat up, and gas bubbles do not managed to get out. Fry shrimp and vegetables, strictly observing recommendations for oil temperature, since it depends on it, how correct tempura you get. They should not be greasy, and inside the vegetables should remain half-baked. Moreover, batter should fry well until crisp. Serve the shrimp and tempura vegetables with Asian sauces. Nutrition value per serving: (total 4) Calories 645, total fat 30 g, saturated fat g, proteins 32 g., Carbohydrates 61 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr large shrimp, peeled from shell and intestinal vein (do not remove the tails)
- 350 gr mixtures of chopped vegetables, e.g. inflorescences broccoli, slices of red bell peppers and mushroom caps
- 1 cube of beef broth
- 3 tbsp. l soy sauce
- 1 tbsp. l rice vinegar or mirin
- 1 tbsp. l Sahara
- Deep-Fried Peanut or Vegetable Oil
- 1 and 3/4 Art. flour
- 1 and 3/4 Art. sparkling water
- 2 large eggs
- 1.5 tbsp. corn starch
Recipes with similar ingredients: shrimp, broccoli, sparkling water, rice vinegar, soy sauce, eggs, starch
Recipe preparation:
- In a glass measuring bowl, microwave 1 tbsp. water and bouillon cube, 2 minutes. Add soy sauce, mirin and sugar.
- In a pan with a thick bottom, heat 5 cm. Of vegetable oil to temperature 195 ° C. Meanwhile, in a medium-sized bowl, mix whisk flour, sparkling water, eggs and 0.5 tsp. salt to homogeneous consistency. Add 1 tbsp. ice cubes and stir until until they begin to melt. Pour into shallow dishes corn starch. Cover the pan with paper towels.
- Next, cook in batches. Roll a third of shrimp and vegetables in corn starch, then dip in the dough and let it drain surplus. Fry until crisp and light golden color, turning over once, 2-3 minutes. Put a slotted spoon on prepared pan to drain excess fat.
- Heat the oil again to 195 ° C and fry in the same way. remaining shrimp and vegetables. Serve tempura with dip sauce.
