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!
- 23 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 2.49g | 7% |
| Sugar 1.00g | 1% |
| Fat | |
| Fat 1.70g | 2% |
| Saturated 0.31g | 1% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 90mg | 16% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 2.73mg | 17% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 0.94ug | 39% |
| Vitamin C 50mg | 58% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 60ug | 48% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 1.18mg | 11% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 400mg | 12% |
| Selenium, Se 33ug | 59% |
| Sodium, Na 950mg | 63% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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