The secret to the perfect tempura shrimp or veggies is in the batter. Kikkoman Tempura Batter Mix provides outstanding appearance, flavor, texture and holding power, which makes it ideal for all kinds of fried foods — from appetizers to desserts. It’s easy to use too: Just add ice water to create a rich, smooth batter that gives seafood, vegetables and poultry a delicate, perfectly crispy coating! Serve tempura with soy sauce, ponzu or other dipping sauce of choice.
Vegetable oil 1 cup Kikkoman Tempura Batter Mix 3/4 cup ice-cold water 1 pound raw extra-large shrimp (16–20 count) 1 large green bell pepper 1 medium sweet potato 1/2 pound green beans
Pour oil at least 2 inches deep into an electric deep fryer or wok. Heat oil to 350°F. In a small bowl, whisk together batter, mix and water until blended. Pat seafood and vegetables dry with a paper towels. Cook in small batches of 4–5 pieces, dipping one piece at a time into batter and carefully sliding into hot oil. Deep-fry 2–4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on paper towels. Skim off cooked batter pieces from oil between batches.