BEER-BATTER TEMPURA
Categories Shellfish Vegetable Appetizer Fry Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
- In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
- Serve tempura with soy sauce.
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Madina Ahmed
[email protected]This recipe was easy to follow and the tempura turned out great! I made it with shrimp and vegetables, and the batter was light and crispy. The tempura was also not greasy at all. Will definitely be making this again!
Sawda Sulatana
[email protected]Just tried this recipe and it was a hit! The tempura was crispy and flavorful, and the vegetables were perfectly cooked. I used broccoli, cauliflower, and carrots, but you could really use any vegetables you like. Definitely recommend this recipe!
Saif Arman
[email protected]This beer batter tempura recipe is amazing! The batter is light and crispy, and the vegetables are cooked to perfection. I especially loved the sweet potato tempura - it was so delicious. I will definitely be making this recipe again.