For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.

While tempura can be made with a range of meat, seafood or vegetables, this Japanese dish typically uses the same kind of batter and dipping sauce.

Ingredients: Deselect All, 1/2 cup low-sodium soy sauce, 2 tablespoons rice wine vinegar, 1 lemon, juiced, 1 pound large shrimp, peeled with tails on, 1 cup rice flour, plus 1 cup for dusting, 1 ...

Traditional tempura ingredients: Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well.

Assorted vegetables and seafood (scallops, broccoli, mushrooms, eggplant, squash, onions, scallions, asparagus, shrimp) all vegetables should be sliced thin so they fry quickly.

Ingredients: Deselect All, 1/2 cup rice wine, 1/4 teaspoon salt, 1/2 pound fresh shrimp, peeled and deveined, 2 liters vegetable oil, for deep frying, 1/4 cup all-purpose flour, 1/3 cup ice water ...

Tempura: 1 pound large shrimp, peeled and deveined. 1 cup rice flour, plus 1 cup for dusting. 1 cup cold seltzer water. 1 egg yolk. 1 tablespoon sesame oil, optional. Vegetable oil, for frying ...

Step 1, Heat oil to 375 degrees F. Step 2, Roll shrimp in flour. Add sesame seeds to batter. Dip shrimp into batter and place in oil. Fry for 3 - 4 minutes. Remove from oil and drain on paper ...

Shrimp Tempura: Vegetable oil, for frying. 1 pound jumbo shrimp, peeled and deveined, tail on (about 16 shrimp) 1 cup seltzer water, chilled. 1 large egg yolk. 1 cup cake flour. Kosher salt