When it comes to cooking, few techniques can rival the allure of tempura. This Japanese culinary art form has captured hearts and taste buds around the world with its crispy, golden-brown exterior giving way to tender, flavorful interiors. And yet, tempura is often relegated to being a special occasion dish or limited to traditional Japanese fare like sushi restaurants. But why should tempura be reserved for just one type of cuisine? With our collection of 18 mouthwatering tempura recipes, you’ll discover that this cooking method can be adapted to suit any taste or theme.
From classic shrimp and vegetable combinations to seafood platters and sweet treats, we’ve curated a diverse range of tempura recipes to impress your friends and family. Whether you’re hosting a dinner party, attending a potluck, or just looking for a new culinary adventure, these crispy delights are sure to satisfy.
Classic Shrimp Tempura with Dipping Sauce
Experience the crispy delight of Japanese-inspired tempura with this simple recipe. Serve with a tangy dipping sauce for an added layer of flavor.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce (recipe below)
Instructions:
1. In a bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water, stirring until batter is smooth and free of lumps.
3. Dip each shrimp into the batter, coating evenly, then fry in hot oil (350°F) for 2-3 minutes or until golden brown.
4. Remove from oil with a slotted spoon; drain excess oil on paper towels.
Dipping Sauce:
Combine:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon grated ginger
Mix well, refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Cooking Time: 15-20 minutes total, including frying and preparation time.
Vegetable Tempura with Sweet Potato and Zucchini
A twist on the classic Japanese dish, this sweet potato and zucchini tempura is a delicious and healthier alternative to traditional tempura. This recipe is perfect for a quick and easy dinner or as an appetizer.
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1/4-inch slices
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura batter mix (optional)
– Sesame seeds and soy sauce for serving (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water to the dry ingredients and stir until smooth.
3. Dip sweet potato slices and zucchini rounds into the batter, making sure they are fully coated.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered vegetables in batches for 2-3 minutes or until golden brown.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve hot with sesame seeds and soy sauce if desired.
Cooking Time: 10-12 minutes
Tempura Soba Noodle Bowl
A harmonious balance of crispy tempura, savory soba noodles, and fresh vegetables, this bowl is a perfect blend of textures and flavors. Perfect for a quick and satisfying meal.
Ingredients:
– 1 package of soba noodles
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1/2 cup water
– 1 cup mixed vegetables (such as carrots, zucchini, and bell peppers)
– 1/4 cup tempura bits (store-bought or homemade)
– Sesame seeds and soy sauce for garnish
Instructions:
1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a large bowl, whisk together flour, salt, and pepper. Gradually add beaten egg and water, mixing until smooth.
3. Dip mixed vegetables into the batter, making sure they are fully coated. Fry in hot oil (375°F) for 2-3 minutes or until golden brown. Drain on paper towels.
4. Cook tempura bits according to package instructions. Add to the noodle bowl along with cooked soba noodles and fried vegetables.
5. Garnish with sesame seeds and a drizzle of soy sauce. Serve immediately.
Cooking Time: 20-25 minutes
Seafood Tempura Platter with Squid and Scallops
A crispy and flavorful Japanese-inspired dish that showcases the tender sweetness of squid and scallops, wrapped in a light and airy tempura batter.
Ingredients:
– 1 lb squid rings
– 12-15 jumbo scallops
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura dipping sauce (store-bought or homemade)
– Optional: lemon wedges and thinly sliced green onions for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water to the dry ingredients and mix until smooth batter forms.
3. Dip squid rings and scallops into the batter, making sure they are fully coated.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered seafood for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve immediately with tempura dipping sauce and optional garnishes.
Cooking Time: 10-12 minutes
Tempura Green Beans with Spicy Mayo
Elevate your green beans game with this crispy and savory tempura recipe, paired with a spicy mayo that adds an extra layer of flavor.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Spicy Mayo (see below)
– Salt, to taste
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper, to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water, stirring until smooth batter forms.
3. Dip green beans into the batter, allowing excess to drip off.
4. Fry battered green beans in hot oil (350°F) for 2-3 minutes or until crispy.
5. Drain on paper towels and season with salt.
6. Serve tempura green beans with Spicy Mayo.
Cooking Time: 10-12 minutes
Tempura Avocado Slices with Sriracha Drizzle
Elevate your snack game with this creative twist on classic avocado toast. Crispy tempura batter gives way to creamy, ripe avocado slices, while a spicy kick from sriracha adds depth and excitement.
Ingredients:
– 2 ripe avocados, sliced
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Sriracha sauce, for drizzling (about 1-2 tbsp)
– Salt, to taste
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, stirring until batter forms.
3. Dip avocado slices into the batter, allowing excess to drip off.
4. Fry battered avocados in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Drain tempura on paper towels and sprinkle with salt.
6. Drizzle sriracha sauce over the crispy avocado slices.
7. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Chicken Tempura with Honey Mustard Glaze
Elevate your dinner game with this mouthwatering chicken tempura recipe, paired with a tangy honey mustard glaze. This sweet and savory combination is sure to please even the pickiest eaters.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup ice-cold soda water
– Vegetable oil for frying
– Honey mustard glaze (see below)
– Optional: lemon wedges and chopped green onions for garnish
Honey Mustard Glaze:
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Pour in soda water and stir until just combined (do not overmix).
3. Dip chicken pieces into the batter, letting excess liquid drip off.
4. Fry battered chicken in hot oil (350°F) for 3-4 minutes or until golden brown.
5. Drain on paper towels.
6. Toss glaze ingredients together until smooth.
7. Brush glaze onto fried chicken and serve immediately.
Cooking Time: 15-20 minutes
Tempura Mushrooms with Garlic Aioli
Elevate your appetizer game with this easy-to-make and mouthwatering combination of crispy tempura mushrooms served with a creamy garlic aioli.
Ingredients:
– 1 cup mixed mushroom caps (button, cremini, shiitake)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Garlic Aioli (see below for recipe)
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together flour, cornstarch, and soda water until smooth.
2. Add mushroom caps and toss to coat evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry mushroom caps in batches until golden brown (about 2-3 minutes per batch).
5. Drain tempura mushrooms on paper towels.
6. Serve immediately with Garlic Aioli for dipping.
Cooking Time: About 10-12 minutes total, depending on the number of mushroom caps and frying time.
Tempura Eggplant with Miso Glaze
This recipe combines the crispy texture of tempura-fried eggplant with the savory and slightly sweet flavor of miso glaze. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Miso glaze (store-bought or homemade)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to make the tempura batter.
2. Dip each eggplant slice into the batter, coating both sides evenly.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
5. Drain excess oil on paper towels and serve hot with miso glaze drizzled on top.
6. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: About 10-12 minutes total (frying time + prep).
Tempura Sweet Corn Fritters
Enjoy a flavorful and crispy twist on traditional corn fritters with this simple recipe that combines sweet corn, crunchy tempura batter, and a hint of Japanese flair.
Ingredients:
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 1/2 cup ice-cold water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Tempura batter mix (available at most Asian grocery stores or online)
Instructions:
1. In a large bowl, combine corn kernels and flour.
2. Gradually add ice-cold water to the mixture until it forms a thick paste.
3. Add salt and mix well.
4. Using a spoon, drop small portions of the corn mixture into hot oil (about 350°F) in batches.
5. Dip each fritter into the tempura batter mix, making sure they are fully coated.
6. Fry for 2-3 minutes on each side or until golden brown and crispy.
7. Drain excess oil on paper towels. Serve warm with your favorite dipping sauce.
Cooking Time: Approximately 4-5 minutes per batch
Tempura Asparagus with Lemon Zest
Brighten up your meal with this refreshing and crispy tempura asparagus recipe, infused with the zesty flavor of lemon zest.
Ingredients:
– 1 pound fresh asparagus spears
– 1 cup all-purpose flour
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 1 tablespoon lemon zest
– Salt, to taste
Instructions:
1. In a large bowl, whisk together flour and soda water until smooth.
2. Add asparagus spears to the batter, tossing to coat evenly.
3. Heat about 1/2-inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. When oil is hot, add battered asparagus in batches, being careful not to overcrowd the pan.
5. Fry for 2-3 minutes or until tempura turns golden brown, flipping halfway through.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Sprinkle lemon zest and salt over the fried asparagus.
Cooking Time: 10-12 minutes (including frying in batches)
Tempura Onion Rings with Ranch Dressing
Elevate your snack game with this addictive recipe that combines the crunch of tempura onion rings with the richness of homemade ranch dressing. Perfect for parties or a quick indulgence.
Ingredients:
For the Tempura Onion Rings:
– 1 large onion, sliced into 1/2-inch thick rings
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
For the Ranch Dressing:
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon chopped fresh dill
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a bowl, whisk together flour, cornstarch, salt, and pepper.
2. Gradually add soda water, stirring until batter forms.
3. Dip onion rings into batter, letting excess drip off.
4. Fry in hot oil (375°F) for 2-3 minutes or until golden brown. Drain on paper towels.
5. Mix ranch dressing ingredients in a bowl until smooth.
6. Serve tempura onion rings with warm ranch dressing for dipping.
Cooking Time: 10-12 minutes
Tempura Tofu with Sweet Chili Sauce
Elevate your snack game with this addictive fusion of crispy tempura and spicy sweet chili sauce. This recipe is quick, easy, and perfect for a weeknight treat or party appetizer.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold water
– Vegetable oil for frying
– Sweet chili sauce (store-bought or homemade)
– Optional: sesame seeds, chopped green onions, and pickled ginger for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and 1/4 cup water to make the tempura batter.
2. Dip tofu cubes into the batter, coating evenly.
3. Heat about 1 inch of vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Fry tofu pieces in batches for 2-3 minutes on each side, until golden brown and crispy.
5. Remove from oil with a slotted spoon and drain excess oil.
6. Serve tempura tofu hot with sweet chili sauce for dipping. Garnish with sesame seeds, green onions, and pickled ginger if desired.
Cooking Time: 10-12 minutes
Tempura Pumpkin Wedges with Maple Syrup
Transform ordinary pumpkin into a sweet and crispy treat by battering it tempura-style and serving it with a drizzle of pure maple syrup.
Ingredients:
– 1 small to medium-sized pumpkin, peeled and cut into wedges
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Maple syrup, warmed
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add in the ice-cold water to form a smooth batter.
3. Dip each pumpkin wedge into the batter, making sure it’s fully coated.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat until shimmering.
5. Fry the battered pumpkin wedges for 2-3 minutes on each side, or until crispy and golden brown.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Drizzle warmed maple syrup over the tempura pumpkin wedges and serve immediately.
Cooking Time: 10-12 minutes
Tempura Banana Slices with Caramel Sauce
Elevate your dessert game with this unique and delicious recipe that combines the natural sweetness of bananas with the crunch of tempura batter and the richness of caramel sauce.
Ingredients:
– 2 ripe bananas, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Caramel sauce (store-bought or homemade)
– Powdered sugar, for dusting (optional)
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, stirring until batter is smooth and free of lumps.
3. Dip each banana slice into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered banana slices for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
7. Dust with powdered sugar (if desired) and serve warm with caramel sauce.
Cooking Time: About 10-12 minutes total, including frying time.
Tempura Ice Cream with Chocolate Shell
Experience the thrill of a culinary adventure with this unique dessert that combines the lightness of tempura with the richness of chocolate. This indulgent treat is sure to satisfy your sweet tooth and leave you wanting more.
Ingredients:
– 1 pint of your favorite ice cream
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/2 cup water
– Vegetable oil for frying
– Chocolate chips or chocolate shavings for garnish
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in water to form a smooth batter.
3. Dip small balls of ice cream into the batter, making sure they are fully coated.
4. Fry the battered ice cream in hot oil (375°F) for 10-15 seconds or until golden brown.
5. Remove from oil and place on paper towels to drain excess oil.
6. Melt chocolate chips or shave chocolate as desired for garnish.
7. Serve tempura ice cream with a drizzle of melted chocolate and enjoy!
Cooking Time: 10-15 minutes
Tempura Jalapeño Poppers with Cream Cheese Filling
Elevate your snack game with these crispy tempura jalapeño poppers filled with a creamy cheese surprise. Perfect for game day, movie night, or any gathering.
Ingredients:
– 12-15 jalapeños
– 8 oz cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 egg, beaten
– 1/2 cup all-purpose flour
– Vegetable oil for frying
– Salt, to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. Cut off the stems of the jalapeños and carefully hollow out the insides, leaving the peppers intact.
3. In a bowl, mix together cream cheese, shredded cheddar, and chopped cilantro until smooth.
4. Stuff each jalapeño with about 1 tablespoon of the cheese mixture.
5. Dip each stuffed jalapeño in the beaten egg and then coat in flour, shaking off excess.
6. Fry the poppers for 2-3 minutes or until golden brown, flipping halfway through.
7. Drain on paper towels and serve hot. Enjoy!
Cooking Time: 10-12 minutes
Tempura Soft Shell Crab with Ponzu Sauce
Experience the sweetness of soft shell crab wrapped in a crispy tempura batter, served with a tangy and refreshing ponzu sauce. This recipe is perfect for seafood lovers looking to elevate their meal game.
Ingredients:
– 4 soft shell crabs
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Ponzu sauce (store-bought or homemade, recipe not included)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water to the mixture, stirring until a smooth batter forms.
3. Dip each soft shell crab into the batter, making sure it’s fully coated.
4. Heat about 1/2-inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Fry battered crabs for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain tempura on paper towels and serve immediately with ponzu sauce, garnished with sesame seeds and chopped scallions.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in the crispy and delicious world of tempura! This article brings you 18 mouth-watering tempura recipes perfect for any occasion. From classic shrimp tempura with dipping sauce, to innovative creations like tempura ice cream with chocolate shell or tempura jalapeño poppers with cream cheese filling, there’s something for everyone. Whether you’re a fan of seafood, vegetables, tofu, or even sweet treats, these recipes will guide you through the art of creating crispy and flavorful tempura dishes that are sure to impress your friends and family.
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