Taiwanese Tempura
Taiwanese Tempura, also known as 'Tianbula', is a popular street food in Taiwan. It's a unique take on the Japanese tempura, featuring a mix of seafood and vegetables coated in a light, crispy batter.
Ingredients - Serves 4
- Vegetable oil - For frying
- Cornstarch - 1 tablespoon, mixed with 2 tablespoons of water
- Sugar - 1 tablespoon
- Rice vinegar - 2 tablespoons
- Soy sauce - 1/4 cup
- Water - 1 cup, cold
- Tempura batter mix - 1 cup
- Mixed vegetables - 2 cups, sliced (such as bell peppers, carrots, and broccoli)
- Shrimp - 1 pound, peeled and deveined
Let's Get Started
- In a large bowl, combine the tempura batter mix and cold water. Stir until smooth.
- Add the shrimp and vegetables to the batter, making sure they are fully coated.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Fry the shrimp and vegetables in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- In a small saucepan, combine the soy sauce, rice vinegar, and sugar. Bring to a boil over medium heat.
- Stir in the cornstarch mixture and cook until the sauce has thickened, about 2 minutes.
- Serve the tempura with the sauce on the side for dipping.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 15g
- Carbs: 35g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
