Broccoli and shrimp tempura
Broccoli and shrimp tempura features tender shrimp and fresh broccoli coated in a light, crispy batter, creating a delightful contrast of textures and flavors. This Japanese dish is perfect for casual dinners or special occasions and is served with a simple mirin and soy dipping sauce.
Cook time 10 min
Prep time 10 min
Ingredients:
12 oz shrimps1 cup all-purpose white wheat flour
8 oz broccoli
1 tbsp ginger root
1/3 cup mirin
1/4 cup soy sauce
Broccoli and shrimp tempura is a delightful and crispy Japanese dish that's perfect for both casual dinners and special occasions. The flavor combination of tender shrimp and fresh broccoli pieces coated in a light, crunchy tempura batter will surely impress your family and friends. Follow these steps to create a delicious, restaurant-quality tempura right at home.
Instructions:
- Clean the shrimps thoroughly, ensuring they are properly peeled and deveined. Pat them dry with paper towels.
- Cut the broccoli into bite-sized florets and rinse well. Pat dry with paper towels.
- Grate the ginger root finely.
- In a mixing bowl, combine the all-purpose flour with ice-cold water. Start with 2/3 cup of cold water and adjust as necessary to achieve a thin, pancake-like batter.
- Add the grated ginger into the batter and gently mix to combine. The batter should remain lumpy, not overmixed, to ensure a light and crispy texture.
- In a small saucepan, combine the mirin and soy sauce. Heat over medium heat until it comes to a gentle simmer. Remove from heat and let it cool slightly.
- Pour vegetable oil into a deep frying pan or wok until it is about 2 inches deep. Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small piece of batter into it; if it sizzles and rises to the surface, it's ready.
- Dip each shrimp into the batter, allowing any excess to drip off.
- Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry each shrimp for about 2-3 minutes or until they are golden and crisp.
- Use a slotted spoon or tongs to remove the cooked shrimp and place them on a plate lined with paper towels to drain any excess oil.
- Dip each broccoli floret into the batter, similar to the shrimp.
- Fry the battered broccoli in batches for about 3-4 minutes or until golden and crisp.
- Remove the broccoli from the oil and drain on paper towels.
- Arrange the shrimp and broccoli tempura on a serving platter.
- Serve hot with the dipping sauce on the side.
Now that you've mastered the art of making broccoli and shrimp tempura, serve it hot with a side of tempura dipping sauce or simply with lemon wedges. Enjoy this crispy and delicious treat with your loved ones and impress them with your culinary skills!
Broccoli and shrimp tempura FAQ:
Fry the shrimp for about 2-3 minutes or until golden and crisp. The broccoli florets should be fried for about 3-4 minutes until they are also golden and crispy.
Heat the oil to around 350°F (175°C). To test the temperature without a thermometer, drop a small piece of batter into the oil; it should sizzle and rise to the surface.
Store leftover tempura in an airtight container in the refrigerator for up to 2 days. To maintain crispiness, reheat in the oven rather than microwaving.
You can substitute mirin with a mixture of equal parts white wine and sugar or rice vinegar if you need a non-alcoholic option, though the flavor might vary slightly.
If you don’t have all-purpose flour, you can use cake flour for a lighter batter or gluten-free flour for a gluten-free option, though the texture may differ.
Cooking Tips:
- Make sure to use ice-cold water when preparing the tempura batter as it helps achieve a light and airy texture.
- Do not overmix the batter; a few lumps are fine as this prevents the batter from becoming too heavy.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 18g
Carbohydrates 30g
Fiber 2.49g
Sugar 1.00g
Fat 1.70g
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