Eat This: Easy Tempura

Shrimp, broccoli and green bean tempura

I love tempura.  Hot. Crisp. Light.  I also hate cleaning up after making it, but sometimes the sacrifice is worth the trouble.  Tonight I made shrimp, broccoli and green bean tempura with a VERY simple tempura batter.  You should try this some time. It's delicious.  I'm also including a uber easy knockoff on the Bonefish Grill's Bang Bang sauce, which I love along side the shrimp.  Ponzu right out of the bottle is awesome on the veggies.

Let's Eat: Shrimp Tempura

My favorite thing in the world to eat is shrimp. Any way. Any time. Shrimp.  Tonight I made Shrimp Tempura.  Those light, crispy, delicious little things that transport you back to the old Benihana days.   I used a commercially available mix, but the recipe here is much more to my taste.  Check it out.

Tempura Batter


1 Cup All Purpose Flour
1 Tablespoon Cornstarch
1 1/2 Cups Ice Cold Club Soda

Heat peanut oil, or some other flavor neutral oil, to 325 degrees. Dip seafood, vegetables, etc in the batter and shake off excess.  Drop carefully into oil.  Deep fry until it floats. Turn once or twice.  It will not brown significantly. Do not overcook.  Drain on absorbent towels. Serve immediately.