A recipe from Gemo

Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12 pc Shrimp (peeled and deveined; tails left on if possible); 1 pc Eggplant (small; cut into wedges or fan-cut pieces); 180 g Sweet Potato (cut into 6 mm slices; firm pumpkin or squash works); 150 g Mushroom (shiitake, oyster, king oyster, or firm champignons); 100 g French Green Beans (trimmed and dried well); 150 g Flour (120 g for batter, the rest for dusting); 1 pc Egg (cold); 200 ml Water (very cold; measure after chilling); 1 l Vegetable Oil (for frying; use enough for 3 cm depth); 2 tbsp Sesame Oil (optional; replace part of the frying oil); 240 ml Dashi (or water mixed with instant dashi); 4 tbsp Soy Sauce (for tentsuyu); 3 tbsp Mirin (for tentsuyu); 1 tsp Sugar (adjusts the dipping sauce); 150 g Radish (optional; finely grated for serving); 10 g Ginger (Fresh) (optional; finely grated for serving)

გემო (ოფიციალური გვერდი)Chef

50 minMedium4 servings

A light Japanese tempura platter with crisp shrimp, seasonal vegetables, a cold barely mixed batter, and warm tentsuyu dipping sauce.

Method

01
Make the tentsuyu first. Combine 240 ml dashi, 4 tablespoons soy sauce, 3 tablespoons mirin, and 1 teaspoon sugar in a small saucepan, bring just to a simmer, and cook for 2-3 minutes so the sugar dissolves and the alcohol edge softens. Keep warm and set out grated daikon and ginger if using.
⏱ 3 min
02
Prepare and dry the ingredients. Pat the shrimp very dry, remove any vein, snip the pointed tail tip if the tail is attached, then make a few shallow cuts along the belly and press gently so the shrimp fry straighter. Cut the vegetables into thin, even pieces, rinse only if needed, and dry them thoroughly.
03
Set up for frying before mixing the batter: place a rack over a tray, put the extra flour in a shallow dish, and heat 3 cm of neutral oil, about 1 liter, in a heavy pot to 170-180 C. If using 2 tablespoons sesame oil for aroma, add it to the frying oil now.
04
Mix the batter at the last moment. Beat 1 cold egg with 200 ml ice water, pour it into 120 g flour, and stir briefly with chopsticks or a fork until the batter is loose and still a little lumpy. Keep it cold and do not whisk it smooth.
05
Fry the vegetables in small batches. Dust each piece lightly with flour, shake off the excess, dip in batter, and slide into the oil without crowding. Fry sweet potato or pumpkin until tender and pale golden, about 4-5 minutes; fry eggplant, mushrooms, and green beans until crisp, about 2-3 minutes. Lift to the rack and skim loose batter bits between batches.
⏱ 5 min
06
Fry the shrimp last at about 175-180 C. Dust, dip, and fry in batches for 1.5-2 minutes, turning once, until the coating is crisp and the shrimp are opaque. Drain upright or on the rack so steam does not soften the batter.
⏱ 2 min
07
Serve immediately while the tempura is hot and airy. Arrange the pieces loosely rather than stacking them, and serve with warm tentsuyu, grated daikon, and ginger; fine salt can be offered as a simple alternative.