Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura : An ice-cold, light and crispy batter coating shrimp, zucchini and sweet potato. The batter comes together in seconds in the Thermomix.

• 4 servings
• Preparation 20 min
• Cooking 15 min
• Total 35 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : shrimp and vegetable tempura

• 100 g all-purpose flour
• 50 g cornstarch
• 200 ml ice-cold sparkling water
• 1 egg yolk
• 12 large peeled shrimp
• 1 zucchini
• 1 sweet potato
• 1 red bell pepper
• 500 ml frying oil
• 60 ml soy sauce
• 1 tbsp rice vinegar

Preparation : shrimp and vegetable tempura

1. Cut the vegetables into sticks or thin slices and pat the shrimp dry.
2. Put the flour, cornstarch, egg yolk and ice-cold sparkling water in the bowl, then mix very briefly. 5 secspeed 3
3. Heat the oil to 180°C (350°F) in a pot.
4. Lightly dip each piece in the batter and fry for 2 to 3 minutes, until pale golden.
5. Drain on paper towels.
6. Mix the soy sauce and rice vinegar for the dipping sauce and serve right away.

Storage: Eat immediately.

You can make this dish stress free with simple ingredients. Allow about 35 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.