How to make seafood & vegetable tempura ?

Tempura Ingredients and Preparation Guide

For a comprehensive list of ingredients and utensils needed for making tempura, explore our tempura essentials collection. This guide ensures you have everything necessary to create delicious, crispy tempura at home.

Key Ingredients for Tempura

• Vegetable oil
• 1 cup of tempura batter mix
• 3/4 cup ice-cold water (or use 2/3 cup for a thicker coating)
• Assorted prepared seafood and vegetables

Cooking Instructions

1. Pour oil at least 2 inches deep into a tempura deep fryer pot, wok, or a deep, wide skillet. Heat the oil to between 350°F and 360°F.
2. In a small bowl, whisk together the tempura batter mix and water until well blended.
3. Set the bowl into a larger bowl filled with ice cubes to keep the batter cold.
4. Pat the seafood and vegetables dry with paper towels. Cook in small batches of 4 to 5 pieces, dipping each piece into the batter and quickly sliding it into the hot oil. Deep-fry for 2 to 4 minutes until golden brown, turning once.
5. Remove the tempura with a skimmer and drain on paper towels. Skim off any cooked batter pieces from the oil between batches.
6. Serve immediately with tempura dipping sauce, Ponzu, or sea salt.

Preparing seafood and vegetables for Tempura

Shrimp

Leave the tails on, peel, butterfly, and devein the shrimp. Cut 3 small slits along the belly side and press to flatten.

Fish Fillets

Cut into 1-1/2 to 2-inch pieces.

Scallops

Remove and discard the beards.

Calamari

Clean and skin the squid. Cut off the tentacles and slice the body sac crosswise into 1/2-inch rings.

Vegetables

Cut asparagus, bell pepper, broccoli, cauliflower, and green beans into bite-size pieces. Slice carrots, eggplant, potatoes, yams, and zucchini diagonally into 1/4-inch thick slices. Cut onions into 1/2-inch thick slices and separate the rings.

Itadakimasu! Enjoy your homemade tempura!