Veggie and Shrimp Tempura
Deluxe Fondue Maker
$49.99
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Ingredients
- 2 eggs
- 2 cups ice water
- 2 ½ cups flour
- 8 large shrimp, peeled and deveined
1 sweet potato, sliced
- 8 mushrooms
1 zucchini, sliced
- 2 ¾ cups vegetable oil
For Soy Dip
3 tablespoons low sodium soy sauce
1 tablespoon sriracha
3 tablespoons sesame oil
1 ½ tablespoons rice wine vinegar
½ teaspoon honey
½ teaspoon ginger, peeled and minced
½ tablespoon toasted sesame seeds
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Instructions
Mix together all ingredients for soy dip and set aside. Plug in the Fondue Pot. Add oil to the Fondue Pot and set to medium-high heat. Test the oil temperature with a candy thermometer, oil should read 360°F.
Whisk together the eggs and ice water (without ice) until just mixed together. Gently mix in 2 cups of flour until just barely incorporated. Add the last ½ cup of flour onto a plate. In small batches, roll the vegetables and shrimp in the flour, dip into the tempura, and place into the oil.
Fry until golden brown and crispy. Rest on a tray with paper towels, to soak up extra oil. Dunk into soy dip and enjoy!
