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Our culinary curiosity increased as Daniel and I got older. Besides savoring exotic restaurants in our respective cities, we both have enjoyed traveling 🛫 outside Canada, discovering new cultures, scenery, as well as tasting their local dishes.
As a young adult, I had a friend who was curious too. Taking turns, once a month, we chose an unfamiliar restaurant from the yellow section of the Montréal phone book 📞. We experienced Indian cuisine, Polish, Thai, Turkish, etc.
The next one on that list was Japanese but we never went together as I got a job in southern Ontario as a newswriter for Radio-Canada. After a couple months living in a new city, someone from my work took me to one of those restaurants and it became my favorite spot 💖 for the next 3 years.
I clearly remember my first order. I had plum wine along with California rolls 🍣 – I was a rookie and my date highly recommended that I start slowly with sushi. Then for my main course, I had the most amazing dish… Shrimp & Vegetable Tempura!
What’s not to like about this dish?
With a light, airy, and crispy batter, this amazing recipe is simply fabulous. The method is uncomplicated and you’ll end up with a gorgeous crispy, thin coating! The beauty of this recipe is you can enjoy it in the comfort of your home 🏡 without paying the big bill at the end of dinner…
Incredibly delicious, this became one of my favorite Japanese dishes. Each time I went to a Japanese restaurant, nine out of ten, I ordered it. I never entertained the idea 💡 of making it from scratch until the pandemic back in 2020. It forced me to duplicate this Shrimp & Vegetable Tempura…
One thing I would like to highlight is about the prawns 🍤…
It’s important to get the large ones and leave the tails on. To prevent them from curling up in the hot oil when frying, I make a few incisions 🔪 along the belly, making sure to not cut through. When this is done, I flip it, belly side down, and gently push down over each cut to break the muscle… that way they won’t curl up!
After this step is done, the dry ingredients for the batter are mixed and transferred to the fridge along with the prepared prawns. When it’s time to fry, ice-cold carbonated water 💦 is poured into the batter and mixed until combined. The cold batter is what makes that crispy coating.
The choice of vegetables is at your discretion. I like using lotus root, carrots 🥕, broccoli, and mushrooms but sweet potatoes, eggplant and bell peppers are also delicious options. You can start by frying the vegetables and then move on with the protein.
The cooking times vary from one veggie to the next…
The root vegetables (lotus root, carrots, sweet potatoes) take the most time: about 3 to 4 minutes. Then come the softer vegetables (eggplant 🍆, zucchini, mushrooms, bell peppers) which take about 2 to 3 minutes. The broccoli is the fastest one… 1 to 2 minutes. For the prawns, it takes only 3 minutes or until golden brown.
As soon as they’re fried, scoop them onto a wire rack to remove any excess oil and leave them for a couple minutes ⏳. Nobody wants to eat cold so this is a recipe where you want to serve the ingredients as they come out especially the prawns.
Served with a Tempura Dipping Sauce (Tentsuyu), this delicious Shrimp & Vegetable Tempura recipe is perfect when entertaining! Enjoy this succulent meal in the comfort of your home without spending a lot of money 💰 at the restaurant!
Bon Appétit! 🍽
Check out these other incredible seafood recipes… 😀
– Clams Casino
– Moules (Mussels) à la Provençale
– Lobster Newberg
– Blood Orange Miso Scallops
– Shrimp Fra Diavolo
– Bouillabaisse à la Marseillaise
– Oysters Bienville
– Crab Stuffed Mushrooms
– Prawn Saganaki
and for even more international Asian recipes 🍜, click on this link… Recipe Category • International – Asian Cuisine
For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/shrimp-vegetable-tempura/
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
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