Stuffed Vegetable Tempura Photo
Stuffed Vegetable Tempura

YIELD Makes 4 servings

INGREDIENTS

1/2 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon cornstarch, divided
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold water
1 egg, separated
1 pound large shrimp, peeled and deveined
1 tablespoon soy sauce
2 teaspoons sesame oil
Soy Dipping Sauce (recipe)
4 cups vegetable oil
1 zucchini, diagonally cut into 1/2-inch-thick slices
8 button mushrooms, stems removed
1 red bell pepper, cut into wedges
1 green bell pepper, cut into wedges
Beefsteak leaves (optional)
Edible flowers, such as snapdragons, for garnish
1/2 lemon, cut lengthwise into 4 wedges (optional)

PREPARATION:

  1. To prepare batter, place flour, 2 tablespoons cornstarch, baking powder and salt in medium bowl; mix well with wire whisk. Make well in center and whisk in water until batter is consistency of pancake batter with small lumps.
  2. Add egg white to batter; whisk until blended. Cover and refrigerate 30 minutes.
  3. Meanwhile, place yolk in food processor. Add shrimp, soy sauce, sesame oil and remaining 1/2 teaspoon cornstarch to food processor. Process until shrimp is chopped to a paste. Place shrimp paste in small bowl; cover and refrigerate.
  4. Prepare Soy Dipping Sauce and keep warm.
  5. Heat vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Spread about 1-1/2 to 2 teaspoons shrimp paste on 1 side of 8 zucchini slices and stuff remaining paste into mushroom caps and pepper wedges.
  6. Stir batter until smooth. Dip 6 stuffed vegetables, 1 at a time, into batter. Carefully add to oil. Fry, stuffing sides up, about 2 minutes for peppers, 3 minutes for zucchini and 4 minutes for mushrooms or until golden brown, turning once. Remove vegetables to tray lined with paper towels; drain. Repeat with remaining stuffed vegetables, reheating oil between batches. Dip leftover zucchini slices into remaining batter and fry about 3 minutes or until golden brown.
  7. To serve, line 4 individual serving plates with paper doilies or beefsteak leaves. Arrange vegetables on plates. Garnish, if desired. Pour Soy Dipping Sauce into 4 small bowls. Serve dipping sauce and lemon wedges with tempura.
This recipe appears in: Asian

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