Vegan Tempura
This vegan tempura mix is my go-to for super light, crispy batter that makes for a delicious appetizer or salt & pepper shrimp. I've used this on eggplant, vegan shrimp, sweet potato, broccoli and mushrooms. All have been delicious!
Servings: 3 -4 Servings
Ingredients
- 50 g 1/3 cup cornstarch
- 35 g 1/4 cup flour
- 10 g 2 tbsp rice flour
- 1 tsp 3 g baking powder
- 1/2 cup sparkling water
- Oil for frying
- Whatever vegetables/vegan shrimp you freaking want
Instructions
- Heat oil in a pot to about 350F/176C (just slightly hotter than medium heat), I suggest at least 1 inch for frying, ideally 2 inches deep in the pot
- Mix the dry ingredients together and then add the sparkling water. Stir just until no lumps remain.
- Batter your vegan shrimp/sliced veggies (like eggplant, mushroom, broccoli, sweet potato slices, potato slices, green beans MM so many possibilities), then fry until they are crispy! They won't get super golden, but make sure you turn them so they fry evenly. Remove from oil and let drain on a paper towel.
- For salt+pepper shrimp, make a mix 1/4 tsp salt and 1/4 tsp white pepper, then sprinkle it on top of your freshly fried deliciousness. Or just dunk on soy sauce because delicious.