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Prep 50 mins
Cook 10 mins
“Feel free to try other vegetables not listed here, or for a shortcut, choose just two or three from the list. Sparkling water helps lighten the batter, and a mild vinegar, such as cider or rice wine, makes a good dipping sauce. For a delicious vegetarian entrée, leave out the shrimp.” This recipe is from The Good Cook by Anne Willan the founder of La Varenne Cooking School and I chose for the Cookbook Swap Cookbook! It sounds so delicious and I can’t wait to make it.
- 1 medium sweet potato, peeled and cut in 3/8 inch slices
- 1 medium zucchini, cut in 3/8 inch slices
- 1 small head of broccoli, cut in florets
- 4 1⁄2 ounces snow peas, trimmed
- 1 red bell pepper, cored, seeded, and cut in strips
- 6 small scallions, trimmed, with green tops
- 1 1⁄2 lbs large shrimp, peeled and deveined, tails left on
- oil (for deep frying)
- 1 2⁄3 cups flour
- 1 1⁄2 cups cornstarch
- 1 teaspoon salt
- 2 cups sparkling water, more if needed
- 1⁄4 cup sesame seeds
- Mix the tempura batter:.
- Sift the flour, cornstarch, and salt into a large bowl and set it over a bowl of ice water.
- Slowly whisk in the sparkling water, and then stir in the sesame seeds.
- Leave the batter for 15 to 30 minutes so the flour starches expand and thicken slightly.
- After standing, it should be the consistency of thin pancake batter. If it is too thick, stir in more sparkling water.
- To finish:.
- Heat a 3/4 inch layer of oil to 375 degrees in a large sauté pan or skillet.
- Coat and fry the vegetables and shrimp until golden, working in batches.
- Allow 2 to 3 minutes got shrimp; for vegetables the timing will vary from 3 to 5 minutes, depending on the type.
- Transfer the cooked shrimp and vegetables to a rack lined with paper towels and keep them warm in a low oven with the door open while you fry the rest.
- To serve:.
- Pile the fritters loosely on a large platter, or arrange a sampling on individual plates.
- Be sure not to pile them too closely together or they will steam and lose their crispness.
- Getting ahead:.
- Prepare the batter, vegetables, and shrimp up to 4 hours in advance, storing them covered in the refrigerator.
- Fry everything at the last moment.