Broccoli and shrimp tempura
Indulge in the crispy delight of Broccoli and Shrimp Tempura with this easy recipe. Featuring juicy shrimp and tender broccoli coated in a light, golden batter made from all-purpose flour, and flavored with ginger root, mirin, and soy sauce. Perfect for a quick appetizer or a satisfying meal!
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.
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.
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!
Nutrition per serving
4 ServingsCalories 210kcal
Protein 18g
Carbohydrates 30g
Fiber 2.49g
Sugar 1.00g
Fat 1.70g
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