Summer Shrimp & Vegetable Tempura

Summer Shrimp & Vegetable Tempura
Photo by Scott Phillips


  • Kosher salt
  • 1 lb. shrimp (preferably very large), peeled and deveined
  • About ¼ cup finely chopped fresh herbs (such as parsley, chives, thyme, rosemary); more to taste
  • ½ small eggplant, cut in half lengthwise and then cut into ¼-inch half-moons;
  • 1 medium sweet onion, cut into rings 1-inch thick, then pull off the outer layer of skin
  • 1 bunch asparagus (about 16), trimmed of woody bases
  • Freshly ground black pepper
  • + 12 more ingredients
    • 1 medium zucchini , cut on a sharp angle to make elongated ovals
    • 16 green beans (¼ lb.) , ends trimmed
    • 2 cups club soda
    • ½ lb. fresh shiitake mushrooms, stemmed
    • 1 cup soy sauce, preferably dark
    • Juice of 2 lemons (about ½ cup)
    • About 3-½ qt. canola oil for deep-frying
    • 1-½ cups cornstarch
    • About ¼ cup sesame seeds (preferably a mix of black and white); more to taste
    • ¼ cup mirin
    • 1 red bell pepper, cored, seded, and cut lengthwise into ½-inch-wide strips
    • 1-2/3 cups all-purpose flour; more as needed

In a small bowl, stir the lemon juice, water, mirin, and soy sauce. Set aside. Sprinkle the eggplant lightly with salt and let sit for 20 minutes. Rinse and pat dry. Dry all the other vegetables and set aside. Dry the shrimp well, season with salt and pepper, and set aside. Pour 3 to 4 inches o...

View full recipe at Fine Cooking


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