Gluten Free Vegetable and Shrimp Tempura

Total time50 min

Prep time25 min

Cook time25 min

4.7

(21)

Gluten Free Vegetable and Shrimp Tempura

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Ingredients

4 servings

For the shrimp and vegetables

1 lb large shrimp (16–20 count), peeled and deveined, tails on
1 medium sweet potato, peeled and sliced ¼ inch thick
1 medium zucchini, sliced on the diagonal ¼ inch thick
1 cup broccoli florets, cut into bite-sized pieces
½ medium yellow onion, sliced into ¼-inch rings

For frying

4 cups neutral oil (such as vegetable or canola oil), for frying

For the batter

1 cup all-purpose flour, plus more for dredging
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup cornstarch
1 large egg, cold
1 cup ice-cold sparkling water or club soda
½ tsp salt

For the dipping sauce

1 cup dashi stock (or water)
3 tbsp soy sauce
3 tbsp mirin
2 tsp finely grated fresh ginger

For serving

2 tbsp daikon radish, finely grated (optional)

Instructions

1
Make the dipping sauce: combine the dashi stock, soy sauce, and mirin in a small saucepan over medium heat and bring to a gentle simmer, about 3 minutes. Remove from heat, stir in the grated ginger, and pour into small dipping bowls. Set aside.
2
Pat the shrimp completely dry with paper towels. Make 3–4 shallow cuts across the belly of each shrimp and press gently to straighten — this prevents curling during frying. Pat all vegetable pieces dry as well; moisture causes the batter to steam rather than crisp.

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