One of my favorite things about cooking is when things come together easily. Sometimes a task like deep frying sounds complicated, challenging, sometimes even a bit scary. While there is an art to frying, depending on the method and ingredients, it can be quite approachable and even easy. For instance, this tempura recipe isn’t even really a recipe as it’s endlessly adaptable—the most important component is making sure the frying oil is at the correct temperature and the batter is the correct consistency. While I have a soft spot for tempura asparagus (featured below) and green beans, virtually any veggie can be tempura’d: mushrooms, slices of squash, onion rings, broccoli….
Ingredients
- 1 to 2 quarts neutral oil (such as canola or vegetable oil)
- 1 cup rice flour
- 1 teaspoon kosher salt, plus more for finishing
- 1 cup very cold soda water
- 1/2 lb 16/20 count shrimp, peeled and deveined
- 1/2 lb asparagus, tough ends trimmed (green beans also work very nicely)
- Dipping sauce (optional, recipe below)
Instructions
In a Dutch oven or heavy-bottomed, large saucepan, heat 3 inches of oil (the amount of oil you use is dependent on the size of your Dutch oven or saucepan) over medium-high heat. If you have a candy/frying thermometer, clip it to the side of the pan. Otherwise, be prepared with an instant-read thermometer to track the temperature of the oil.
Meanwhile, prepare the batter by placing rice flour and 1 tsp salt in a medium bowl. Slowly whisk in the cold soda water until the mixture is mostly smooth. The goal of the batter is to have the consistency of pancake batter: thick, but not too thick, and a few streaks/pockets of flour is totally acceptable.
When the oil reaches 360 degrees, begin dipping shrimp and/or asparagus into the batter, a few pieces at a time. Let excess batter drip off. Lower the shrimp/veggies as close to the oil as possible (while still being safe) and gently drop them away from you to minimize oil splatter. Cook a few pieces at a time to ensure there’s not overcrowding and that the shrimp/veg do not stick together or clump. You’ll notice the oil temperature drops slightly, which is expected; adjust the heat and try to keep the oil temperature as close to 350 degrees as possible.
With tempura, you do not want too much color. You want the tempura to be crisp and a very pale blond color. While frying, agitate the ingredients with tongs or a spider (mesh strainer) to help ensure they do not stick and are exposed to fresh oil. You’ll only cook the ingredients 1-2 minutes. Remove using a spider or tongs onto a sheet pan lined with paper towels (or a wire rack over a sheet pan) to allow excess oil to be blotted off/drip off. Season immediately with a sprinkle of kosher salt.
Bring the oil temp back up to about 360 degrees and repeat frying with remaining vegetables and prawns!
Dipping Sauce
- 1/3 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- Pinch of sugar
- 2 cloves of garlic, finely minced
- 1 large scallion, finely minced (white, light green, and most of the darker green parts)
Mix all ingredients in a serving bowl. Voila! You’re done. This may be made anywhere from 5-60 minutes in advance; just leave at room temp and it’s ready to serve when the tempura is ready!
