Forktionary

Mixed Tempura Recipe

Dive into the crispy, golden perfection of this Mixed Tempura recipe! A classic Japanese dish, this recipe features succulent king prawns, vibrant broccoli, earthy mushrooms, and sweet red peppers, all coated in a light and airy tempura batter and deep-fried to golden perfection. Serve immediately with our delicious tempura dipping sauce and fluffy steamed rice for an unforgettable culinary experience. Easily customizable, this recipe is perfect for experimenting with your favorite seafood (like shrimp or fish), chicken, beef, or an array of vegetables such as zucchini, green beans, carrots, and sweet potatoes. Get ready to impress your family and friends with this restaurant-quality tempura!

Prep Time 20 mins
Cook Time 30 mins
Calories 131.2 kcal
Protein 39g
Rating 5.0 (1 Reviews)
Mixed Tempura 35

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mixed Tempura

  • 12 large king prawns
  • 1 cup all-purpose flour (for batter)
  • 1/2 cup ice water
  • 1 large egg yolk
  • Vegetable oil (for frying, one-third full a deep pan)
  • 1/4 cup all-purpose flour (for coating)
  • 1 head of broccoli
  • 8 oz mushrooms
  • 1 red bell pepper
  • Tempura dipping sauce (to serve)
  • Steamed rice (for serving)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mixed Tempura? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mixed Tempura

  1. Peel and devein 12 large king prawns, leaving tails intact. Cut a slit in the underside of each prawn.
  2. Prepare your vegetables: Cut 1 head of broccoli into florets, slice 8oz mushrooms, and cut 1 red bell pepper into bite-sized pieces.
  3. In a medium bowl, sift 1 cup all-purpose flour. Create a well in the center and add 1/2 cup ice water and 1 large egg yolk.
  4. Gently whisk with chopsticks until just combined. The batter should be slightly lumpy – don't overmix!
  5. Fill a deep, heavy-bottomed pan one-third full with vegetable oil and heat to 350°F (175°C). Test the oil by dropping in a small cube of bread; it should turn golden in 15 seconds.
  6. Lightly coat the prawns in 1/4 cup all-purpose flour, shaking off any excess. Dip into the batter, ensuring they are fully coated.
  7. Carefully add prawns to the hot oil in batches, avoiding overcrowding. Fry until golden and crispy, about 2-3 minutes per batch.
  8. Remove with a slotted spoon and drain on paper towels. Repeat with the vegetables, adjusting frying time as needed (broccoli and peppers may take 1-2 minutes, mushrooms slightly less).
  9. Serve the tempura immediately with your favorite tempura dipping sauce (recipe easily found online) and steamed rice. Enjoy!
  10. **Tip:** Ice-cold water is key to a light and crispy batter. Add a few ice cubes to your water if needed.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

6g

Fat

5g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes Seafood Shrimp Recipes Mushroom Recipes Asian Japanese Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation Main Dish Asian Japanese