Easy Japanese Shrimp & Veggie Tempura at Home

Easy Shrimp and Vegetable Tempura at home

In this video I asked my friend Yoshi who is from Tokyo to share his tempura recipe with me so that I can make an authentic Japanese tempura recipe at home.

One dish that I’ve been always impressed with at Japanese restaurants is tempura. When I owned my own Thai restaurant, the tempura appetizer was a very popular order because instead of the typical tempura dipping sauce we served it with our house special sweet chili sauce to give a Thai flavor.

Tempura is a popular dish of vegetables and seafood and normally coated with very little batter and fried to perfection. It’s a very simple and sophisticated dish at the same time. The tempura batter is relatively simple, but the key is to eat it right away after taking it out of the fryer to get the best taste.

You can deep fry almost anything with a tempura batter and I’ll show you some of the basic vegetables and shrimp tempura examples. The light Japanese style tempura dipping sauce and dipping salt is a good complement to the light crunchy texture.

I also learned that tempura was originally a Portuguese dish that was introduced in the 16th century in japan.

Tempura itself can be paired with other combinations of foods like soba or buckwheat noodles or tempura soba. It can also be serviced over a bowl of steamed rich called donburi or on top of Udon soup called Tempura Udon.

Tempura Ingredients:

8 oz prawns
1 kabocha squash
1 carrot
1 mushroom
1 broccoli
1 any other vegetable

Tempura batter:

1 cup flour – all purpose
1 cup icey cold water
1 tbsp baking powder to making it pushy - optional
1 large egg

For tempura batter mix, please follow the instructions on the package.

Dipping Sauce:

½ cup water
2 tbsp soy sauce
2 tbsp mirin wine
2 tbsp grated daikon - optional

Cooking instruction:

1. Prepare prawns and vegetables and set aside

2. Mix egg, iced cold water and all-purpose flour. Gently combine them together. There are some clumps that are fine. Set aside in fridge until oil is ready

3. Fill a deep pan/pot or deep-fryer with vegetable oil about 2” high and heat up to 350

4. Lightly dip prawns and vegetables in the batter. It should not be heavily coated with batter.

5. Fry each piece for 2 -4 minutes or until the batter turn light golden

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About Neena

I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home
Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
Born and raised in Bangkok Thailand
Passionate about food, travel, and other cultures
Cooking style: simple, fast, practical, and of course delicious
Been cooking at home for my family since I was a teenager

#japanesefood #neenasthaikitchen #tempura