Get ready to experience the light, crispy delight of Tempura Vegetables and/or Shrimp. This classic Japanese dish is known for its airy and delicate batter, which results in a perfect golden coating on your favorite vegetables or succulent shrimp. Whether you choose to fry up an assortment of thinly sliced vegetables or opt for the juicy goodness of shrimp, these tempura treats are sure to satisfy your cravings. Dip them in a delectable Honey-Miso Mayonnaise for an extra burst of flavor, and you’ll have a mouthwatering appetizer or main course that’s perfect for any occasion.
SERVES 4
INGREDIENTS:
- 2 quarts peanut oil or vegetable shortening
- ½ cup cornstarch
- ½ cup all-purpose flour
- Kosher salt
- 1 large egg
- ¼ cup 80-proof vodka
- ½ cup ice-cold club soda
- 4 cups thinly sliced vegetables or 1 pound shrimp
For Serving:
- Lemon wedges
- 1 recipe Honey-Miso Mayonnaise (recipe follows)
INSTRUCTIONS:
- Heat the peanut oil (or vegetable shortening) in a large wok over high heat until it reaches 375°F. Adjust the heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels to drain the tempura.
- In a large bowl, combine the cornstarch, all-purpose flour, and 1 teaspoon of kosher salt. Stir with chopsticks to blend.
- In a small bowl, whisk together the large egg and 80-proof vodka until completely homogeneous. Add the ice-cold club soda and stir with chopsticks until barely combined. Immediately add this mixture to the bowl with the dry ingredients. Holding the bowl with one hand and using the chopsticks in the other, shake the bowl back and forth while vigorously stirring with the chopsticks until the liquid and dry ingredients are just barely combined. There should still be many bubbles and pockets of dry flour in the batter.
- Add the thinly sliced vegetables or shrimp to the batter and gently fold with your hand to coat them evenly.
- Pick up a few pieces of vegetables or shrimp at a time, allowing excess batter to drip off, and carefully transfer them to the hot oil. Get your hand as close as possible to the surface before letting go to minimize splashing. Increase the heat to high to maintain the temperature as close to 350°F as possible. Add the remaining vegetables or shrimp a few pieces at a time. Immediately start agitating them with chopsticks or a wire-mesh spider, separating the pieces, flipping them, and constantly exposing them to fresh oil. Fry until the batter becomes completely crisp and pale blond, which should take about 1 minute.
- Transfer the tempura vegetables or shrimp to the paper-towel-lined plate or baking sheet and immediately sprinkle with salt.
- Serve the Tempura Vegetables and/or Shrimp with lemon wedges or Honey-Miso Mayonnaise for dipping.
HONEY-MISO MAYONNAISE:
Makes about 1 cup
INGREDIENTS:
- 1 large egg yolk
- ¼ cup white miso paste
- 2 teaspoons rice wine vinegar, plus more to taste
- 4 teaspoons honey, plus more to taste
- ¾ cup vegetable oil
- Up to 1 tablespoon water
INSTRUCTIONS:
- In a tall narrow cup that will just fit the head of your immersion blender, combine the egg yolk, white miso paste, rice wine vinegar, and honey.
- Carefully pour the vegetable oil into the cup so that it floats on top of the other ingredients.
- Insert the immersion blender into the bottom of the cup, turn it on, and slowly draw the head up through the oil. As you do this, a thick emulsion should form.
- Transfer the mayonnaise to a bowl and whisk in more rice wine vinegar and honey to taste. If desired, add up to 1 tablespoon of water to thin the sauce to your desired consistency. The mayonnaise should be thick and cling to your finger or a spoon but not feel pasty or waxy on your tongue.
Enjoy your homemade tempura feast with the delightful Honey-Miso Mayonnaise for a dipping experience that’s simply irresistible! Whether you’re serving it as an appetizer or a main course, this tempura recipe is sure to impress and satisfy your taste buds.
