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Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura


By The Canadian Living Test Kitchen


12 extra-large raw shrimp
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) cornstarch
1/2 tsp (2 mL) baking soda
1 egg
1 cup (250 mL) ice water
4 cups (1 L) vegetabIe oil (for deep-frying), enough to submerge food
1 sweet potato, peeled and sliced on bias
1 Japanese eggplant, sliced
1/4 cup (50 mL) tempura dipping sauce
2 tbsp (25 mL) warm water

  1. Peel shrimp, leaving tails intact. Cut 2 shallow slits across belly to keep shrimp straight while frying; set aside.
  2. In a large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup (125 mL) ice water. Whisk in remaining water, 1/4 cup (60 mL) at a time, to thin batter. Place bowl in second bowl filled with ice water.
  3. Pour enough oil into wok or Dutch oven to come about 2 in. (5 cm) up side; heat until deep-fryer thermometer registers 375 F (190 C).
  4. A few pieces at a time, dip potato, eggplant and shrimp into batter; deep-fry until crispy and golden, shrimp are pink inside and vegetables are tender, about 3 minutes. (Potato will take longer.) Drain on paper towel-lined rack.
  5. For the dipping sauce, combine tempura sauce with warm water; serve with tempura.

kary_bio_sushi.jpgKary Osmond loves being the face of CBC's successful daily cooking show Best Recipes Ever. She is the ambassador of back-to-basics food every afternoon, teaching Canadians coast-to-coast how to prepare the very best of Canadian Living's renowned recipe library, one Tested Till Perfect recipe at a time.


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