Mixed Vegetable Tempura
Mixed Vegetable Tempura offers a delightful combination of crispy battered vegetables and shrimp, infused with light, golden crunch. Perfect as an appetizer or snack, it pairs well with dipping sauces and suits those craving flavorful, crunchy vegetarian or seafood treats with Asian-inspired notes.
Ingredients
Instructions
- Pour vegetable oil at least 2 inches deep into a wide skillet and heat to 375°F.
- Beat the eggs with a wire whisk and blend in 1/2 cup water.
- Sprinkle the sifted cake flour evenly over the liquid mixture.
- Stir in the flour with a whisk only until moist and large lumps disappear.
- Mix the cooked salad shrimp, mixed vegetables, and chopped onion into the flour mixture.
- Drop spoonfuls of the batter into the hot oil.
- Fry until lightly golden and crispy.
Tips & Substitutions
For a lighter tempura, consider using ice-cold water instead of regular water to create a crispier batter. You can also substitute the mixed vegetables with seasonal options like zucchini or bell peppers. If you want a gluten-free version, use rice flour instead of cake flour. Remember not to overmix the batter; it should be lumpy for the best texture.
Serving Suggestions
Serve the mixed vegetable tempura with a side of soy sauce or a dipping sauce made from grated daikon and ponzu for an added flavor boost. They make a great appetizer or snack and pair beautifully with Shrimp Or Crawfish Fettucini for a complete meal. Garnish with lemon wedges for a refreshing touch.
Storage & Reheating
Store leftover tempura in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 375°F for about 10 minutes to restore their crispiness. Avoid microwaving, as it can make the tempura soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mixed Vegetable Tempura contains roughly 481 calories, with 13g protein, 88g carbohydrates, and 9g fat. It is an excellent source of vitamin A (45% of the Daily Value), protein (26% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 466mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for tempura?
Yes, you can use frozen mixed vegetables, but make sure to thaw and pat them dry before adding them to the batter. This helps prevent excess moisture, which can affect the crispiness of the tempura.
How can I make the batter even crunchier?
To enhance the crunchiness of your tempura batter, try adding a tablespoon of cornstarch to the flour. Additionally, using very cold water and frying in batches will help maintain the oil temperature, resulting in a crispier texture.
What can I serve with mixed vegetable tempura?
Mixed vegetable tempura pairs wonderfully with a light salad or as part of a larger seafood spread. You can also serve it alongside dishes like Poached Trout or Crawfish Imperial for a delicious seafood-themed meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).