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Clinton Kelly Shrimp and Veggie Tempura

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Clinton Kelly  Shrimp and Veggie Tempura
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These fried veggies & shrimp are the perfect appetizer or side!



Shrimp and Veggie Tempura

Tempura Batter
•2 1/2 cups all-purpose flour
•1 1/2 tablespoons baking powder
•2 teaspoons kosher salt
•3 cups seltzer water (ice cold)
•1 large sweet potato (cut into 1/2 moons, 1/2-inch thick)
•1 pound shiitake mushrooms (cleaned)
•6 scallions (trimmed, cleaned, cut in 1-inch pieces)
•1/2 pound green beans (trimmed)
•1 pound medium shrimp (peeled, deveined, tails attached)

Dipping Sauce
•1/2 cup low-sodium soy sauce
•1/4 cup mirin (Japanese sweet rice wine)
•1 tablespoon fresh grated ginger
•1 scallion (finely chopped)


1Preheat a large Dutch oven or tabletop fryer to 325 ºF. Prepare a baking sheet with a rack.
2Prepare the shrimp by making several shallow cuts inside the curve of the shrimp. This will keep the shrimp from curling up while frying.
3For the batter: in a large bowl, add flour, baking powder, and salt, whisk to combine. Slowly whisk in cold seltzer water, mix just until ingredients come together (batter will be lumpy). Do not overmix. Working in batches, dip sweet potatoes, shiitake mushrooms, green beans, and scallions in batter and drop in fry oil. Fry until puffed and golden, about 2 minutes. Lastly dip the shrimp in batter and fry, about 2 minutes. Season with salt.
4For the Dipping Sauce: in a medium bowl, add soy sauce, ginger, scallion and mirin, whisk together. Transfer to a serving bowl and serve alongside the tempura.
– To make the shrimp stay straight, place a skewer through the center of it and fry.
– Pick your favorite vegetables and proteins to fry!

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