Shrimp and Vegetable Tempura with Sriracha Dipping Sauce
Try this Shrimp and Vegetable Tempura with Sriracha Dipping Sauce recipe.
Try this Shrimp and Vegetable Tempura with Sriracha Dipping Sauce recipe.
- 1 egg yolk
- 2 tablespoons cornstarch
- 1 pound shrimp peeled and deveined
- 3 large carrots
- kosher salt & freshly ground black pepper
- kosher salt & freshly ground black pepper to taste
- 1 1/2 cups club soda
- peanut or vegetable oil for frying
- 1 1/2 cups green beans
- 1/2 small kobocha squash (or butternut squash)
- 1 1/4 cups white rice flour
- 1/2 cup mayonnaise i use this paleo mayo
- 2 teaspoons rice wine vinegar*
- 2 tablespoons sriracha add more or less depending on the heat le
- Carbohydrate 153.264380578754 g
- Cholesterol 941.240402435505 mg
- Fat 54.2150680343762 g
- Fiber 11.0334002360237 g
- Protein 107.412575347618 g
- Saturated Fat 9.72304147867241 g
- Serving Size 1 1 recipe (1329g)
- Sodium 1778.87320847186 mg
- Sugar 142.23098034273 g
- Trans Fat 36.2396694043023 g
- Calories 1560 calories
Step-by-step
- Start by prepping all of your veggies. You want to have everything ready before you make the coating and start frying – this makes the whole process much easier!
- Make sure the shrimp are patted very dry with paper towels. Set all of the veggies aside while you heat the oil and make the coating.
- Pour oil into a large pot, allowing it to come up about 3 inches. Attach a candy thermometer to the pot and turn the heat on to high.
- Allow the oil to heat up to 375º. This will take approximately 10 minutes, depending on your stove and the size of the pot.
- While the oil is heating up, make the batter. Whisk together the rice flour, cornstarch, egg yolk, club soda, and season the mixture with salt and pepper. Get the batter as smooth as possible.
- Once your oil has heated up, begin dipping the veggies, one by one, into the batter until well coated. Allow some excess to drop off and then gently add them into the hot oil.
- Fry the veggies for 1-2 minutes or until lightly golden and crisp. Transfer the veggies to a baking sheet that is lined with paper towels to soak up any excess oil. Repeat in batches until all the veggies are fried.
- Next, batter and fry the shrimp in the same manner.
- In a small bowl, whisk together the mayo, vinegar, sriracha, salt and pepper until smooth.
- Serve alongside the tempura for dipping.
Shrimp and Vegetable Tempura with Sriracha Dipping Sauce: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I need recipes that are quick, delicious, and healthy enough to fuel my family through the chaos. This Shrimp and Vegetable Tempura with Sriracha Dipping Sauce fits the bill perfectly. It's surprisingly easy to make, even on a weeknight, and it's a guaranteed crowd-pleaser.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients. This recipe uses common pantry staples and readily available vegetables. I often use whatever vegetables I have on hand – broccoli, bell peppers, zucchini – all work wonderfully. The shrimp adds a lovely protein boost, making it a satisfying and well-rounded meal. The sriracha mayo dipping sauce adds a delightful kick, a perfect counterpoint to the crispy tempura. My kids, who usually turn up their noses at vegetables, gobble this dish up!
The prep work is minimal. While the oil is heating up (and believe me, it doesn't take long!), I quickly chop the vegetables. The batter comes together in a flash, and the frying process is surprisingly quick. I usually do it in batches to ensure everything gets perfectly crispy. The whole process, from start to finish, takes about 30 minutes – a feat in itself on a busy weeknight.
Beyond the Weeknight Wonder: This tempura is equally fantastic for weekend gatherings or even a casual dinner party. It's impressive enough to serve to guests, yet easy enough to prepare without stressing over complicated steps. The vibrant colors and delightful textures of the shrimp and vegetables make it a visually appealing dish. The sriracha mayo provides a fun, customizable level of spice, allowing everyone to adjust the heat to their liking. I’ve even been known to make a double batch on the weekends and store the leftover tempura in the fridge for quick lunches during the week.
Tips and Tricks for Tempura Perfection:
- Dry is Key: Patting the shrimp and vegetables dry is crucial for achieving that perfectly crispy texture. Excess moisture will cause the batter to steam rather than crisp.
- Don't Overcrowd the Pan: Fry in batches to prevent the oil temperature from dropping too significantly, which can result in soggy tempura.
- The Right Oil Temperature: Using a candy thermometer to monitor the oil temperature is essential for even cooking and crispy results.
- Get Creative with Veggies: Don't be afraid to experiment with different vegetables! Asparagus, mushrooms, and even sweet potatoes can be delicious in tempura.
- Sriracha Adjustability: Adjust the amount of sriracha in the dipping sauce to suit your spice preference. Start with less and add more to taste.
This Shrimp and Vegetable Tempura with Sriracha Dipping Sauce recipe isn't just a meal; it's a testament to the power of simple, delicious food that can be prepared even amidst the demands of a busy life. So, next time you're short on time but craving a delicious and satisfying dinner, give this recipe a try. I guarantee it will become a staple in your kitchen, too.
Serving Suggestions: Serve this tempura with steamed rice, a side salad, or simply enjoy it on its own. The sriracha mayo is the perfect complement, adding a burst of flavor that enhances the overall experience. You can even add a sprinkle of sesame seeds for extra crunch and flavor.
