Oral Allergy Syndrome Friendly Vegetable and Shrimp Tempura

Total time50 min

Prep time25 min

Cook time25 min

4.7

(21)

Oral Allergy Syndrome Friendly 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
½ medium yellow onion, sliced into ¼-inch rings
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.

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
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
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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