Gather all the ingredients.
Mix well and then add ½ cup (80 g) rice flour. Whisk until you see no more lumps of rice flour. Keep it in the fridge until you’re ready to deep fry.
Bring 4 cups (960 ml) vegetable oil to 340 ºF (170 ºC). We’ll start deep-frying from hard ingredients because they will take a longer time to cook. Make sure to dry all the ingredients with a paper towel so that moisture won’t dilute the tempura batter. Whisk the tempura batter vigorously every time you are ready to dredge the ingredients in the tempura batter. The bubbly tempura batter will help achieve crispy, light tempura shell around the vegetables/shrimps. Plus, rice flour will separate from the water and stay at the bottom if you don’t whisk the mixture.
Coat the sweet potato slices with batter and deep fry at 340 ºF (170 ºC) for 3 minutes. Do not overcrowd the surface of the oil. Keep the ingredients in a single layer, without overlapping. I put 4 pieces of sweet potato in my deep fryer at a time.
Once they are deep fried, shake off excess oil and transfer to a wire rack (or a plate lined with a paper towel). Continue with the rest of sweet potatoes. Before moving to next ingredient, ALWAYS pick up crumbs in the oil between batches. The burnt crumb will attach to your tempura if you don’t clean them up, and oil will get darker once the crumbs become burnt and it leaves a bad flavor in the oil.
Next up, kabocha. Whisk the tempura batter first, coat the kabocha slices with the batter, and deep fry at 340 ºF (170 ºC) for 3 minutes.
Next, we’ll deep-fry okras and green beans. Whisk the batter, coat the okras/green beans, and deep fry at 340 ºF (170 ºC) for 2 minutes.
Next, we’ll deep-fry eggplants. Make sure the oil is kept at the desired temperature. Quickly, but carefully, you will cut the eggplant in half lengthwise. If the eggplant is long, cut each half into 2 equal size pieces. Tip: Keep the eggplant uncut until you’re ready to deep fry because they will change the color as soon as you cut them.
Whisk the batter, coat the eggplant, and deep fry at 340 ºF (170 ºC) for 2 minutes.
We use clean oil for vegetables first, then we finish deep frying with seafood as seafood has more flavor. You don’t want the vegetables to have shrimp flavors. Whisk the batter, coat the shrimp, and deep fry at 340 ºF (170 ºC) for 2 minutes.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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