I can't tell you the amount of excitement I'm forced to hold back when a nice, full plate of golden-fried shrimp and veggies is put in front of me. Inside, I'm screaming... "I WILL EAT YOU ALL!!"
Well, I won't do that, but that's what I'm really thinking. Lightly fried, with a delicate crispy crunch, dipped in a citrus-y soy sauce. NOM NOM NOM!!
- 1 ½ cups all-purpose flour
- ¾ cup cornstarch
- 4 ½ tsp baking powder
- 2 tsp curry powder
- 12 oz. cold seltzer
- Salt and freshly ground black pepper
- 2 to 3 liters canola oil (approximately, as needed for deep-frying)
Shrimp and Veggies:
- 1/2 lb (21-30 count) shrimp, deveined and shells removed
- 1 jewel yam, pricked and microwaved for about 4 min. until tender
- ¼ lb green beans, stemmed
- ¼ lb asparagus, trimmed and prepped
- ¼ lb broccoli florets
- baby beets, roasted and peeled
- Ponzu sauce for serving (I mixed in lemon juice for added zing)
Prep the Veggies:
Slice the yam lengthwise, and the slice each half on the bias, making long half-moon shapes. Blanch the green beans, asparagus, broccoli, until just tender. Reserve to ice bath until cool, and dry on paper towels until ready to use.
Make the tempura:
Mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp and all the veggies in this dry mix, shaking any excess back into the bowl. Reserve the floured shrimp and veggies to a cookie rack placed on top of a cookie sheet.
Add some more salt and pepper to the flour mixture, then add seltzer to the tempura in a stream while whisking constantly to make it into batter. You want it the consistency of a crepe batter.
Heat oil to 375º in a deep-fryer, or according to the manufacturer's instructions.
Drop a few of the floured shrimp or veggies into the tempura batter, and toss. Shake off any excess batter, and drop into hot oil. Fry in batches, stirring occasionally until GBD, about 2-3 minutes. Keep warm in 225º oven, or serve immediately.