Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.

Quick Info

⏱️ 60 min • 🍽️ 4 servings • ⭐ 93%

Nutrition

271 cal • 10g protein • 52g carbs • 3g fat

Tags

[Dairy-Free] • [Appetizers] • [Dinner] • [Snacks] • [Pescatarian] • [Under 1 Hour] • [High-Fiber] • [Meal]

Ingredients

• 1 cup cake flour, sifted, plus more for dusting
• 1 cup ice cold water
• 1 large egg, cold
• 4 jumbo shrimp, peeled and deveined, tail-on
• 2 Japanese eggplant
• Canola oil, for frying
• 3 ounces kabocha squash, sliced into wedges

Instructions Preview

1. Make the tempura batter: Sift the flour in…
2. In a medium bowl, whisk together the egg a…
3. Prepare the shrimp: Trim the tails, then u…

…and 9 more steps

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Recipe by: Rie McClenny • From: Tasty