Tempura Ontario Vegetables and Shrimp

"The difference between good and bad tempura is the batter-" Chef Shirley Cheng

Hiya followers! Have you heard of Farmers Feed Cities?!
Well, this week I am back and blogging another recipe request! This one goes out to an old friend I met in kindergarten. How cool is that? Ryan asked for something Asian. He wasn't specific as to which region, citing that he loves everything from Thai to Chinese, Japanese to Vietnamese. With so many wonderful dishes to choose from, I decided to be a bit selfish and experiment with something I've always wanted to make, Japanese tempura. Tempura is battered and deep fried vegetables and seafood. Light and crispy when fried, the batter must be just right to make the perfect tempura. I must admit that I was a bit intimidated to tackle this one at home, but after a couple of goes I feel like I have got the knack! Believe me when I say that timing and organization are key, but if you follow my steps, I promise great success. Now plan ahead, set the table and let's get started!

Simple and Tasty Recipe:

Tempura Ontario Vegetables and Shrimp
(serves 4, appetizer size)

2 cups vegetables, thinly sliced to 1/2 cm ( I used Ontario grown onions, butternut squash, cremini mushrooms and our own homegrown sweet potatoes)
8 shrimp, thawed, peeled and deveined
2 cups vegetable oil
All purpose flour for dusting
Sea salt

Tempura Dipping Sauce:

1/4 cup soy sauce
2 tbsp mirin
2 tsp rice vinegar
1/2 tsp fresh ginger, grated

Tempura Batter:

1 egg yolk
1 cup ice cold water
1/8 tsp baking soda
1 cup all purpose flour

Cut your vegetables and have them on a plate or platter ready to go. Coat the shrimp with a light dusting of flour and season with a pinch of salt. Keep out at room temperature.
Next, make the dipping sauce and set aside.
Place a cooling rack over an oven tray and turn the oven on to 250 degrees. Place the rack and tray close to where you will be deep frying.
Pour the vegetable oil into a medium saucepan and heat on medium low heat for about 10 mins, until it reaches 375 degrees, or when you place a small piece of bread in the oil, it immediately sizzles. Remove the bread.
In the mean time, make your batter: In a large bowl, stir the yolk, ice cold water and baking soda together. Sift in the flour and stir until combined. The batter should be quite thin.
Dip a vegetable slice in the batter, shake off the excess and carefully put into the heated oil. Fry 6 to 8 pieces of vegetables at a time, do not overcrowd. Fry for 2 mins, turn over and continue to fry for another 2 mins until lightly browned. Remove with tongs to the cooling rack. Allow a minute or so between each batch to keep the oil hot. Once all of the vegetables are done, place them in the oven to keep warm. Finish by frying the shrimp, only putting 4 in the oil at a time. Cook the same as the veggies. Place the shrimp in the oven until you are ready to serve, leaving them for only about 5 mins at the most! Shut off the oil and remove it from the hot burner. Bring the tempura veggies and shrimp out from the oven, place on a serving platter and serve immediately!

Once you're in the swing of things, the tempura is very easy to make, it just takes a bit of organizing! My dipping sauce strays from the traditional one that uses fish broth (dashi), but we really liked it! Thai sweet chili sauce would also make a great accompaniment, especially with the shrimp! Yum! Feel free to switch it up and use whatever veggies you like. I will definitely make this tempura again in the summer when Japanese eggplant and green beans are in season!
Well Ryan, I hope you like your recipe and next week I will be back with another culinary adventure!

My Dad and my nephew Evan harvesting the sweet potatoes!