Tempura Deep-Fried Seafood and Vegetables


  • By
    The Food Studio
  • Time
    45 minutes
Tempura Deep-Fried Seafood and Vegetables

One of the most known Japanese dishes is tempura, which consists of seafood, meat, and vegetables, coated in batter then deep-fried. The crispy but light and airy batter is what makes tempura a delight to the palate. One way of enjoying tempura is by using seasonal ingredients, so make sure you try it with different ingredients from your local supermarket.

Tempura is a cooking method derived from Western-style fried food that was imported from Portugal to Japan over 400 years ago. Because oil used to be expensive, it was served as a special dish during celebrations and festivals, like New Year's Day.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • shrimps
  • a little sake
  • 2.82  oz kabocha squash
  • 0.5  eggplant
  • 5.64  oz sweet potato
  • shiso (green perilla) leaves
  • as needed all-purpose flour /plain flour (for step5)
    • A
    • eggs
    • 1.27  cup chilled water
  • 1.83  cup all-purpose flour /plain flour
  • for deep-frying vegetable oil


Step 1


  • Remove the shells of the shrimps.
  • Cut the squash, eggplant, and sweet potato into 0.2inch/5mm-thick pieces.

Tempura Deep-Fried Seafood and Vegetables

Step 2

A More Meticulous Preparation for Shrimp
Using a toothpick or a small fork, poke through the back of a shrimp, about 0.3inch/7mm from the edge. Remove the vein by dragging it out. Make a few incisions on the belly side with the tip of a kitchen knife. Open each of the cuts by hand to straighten the body. Chop off the tip of the shrimp tail, and with the back of a knife, gently squeeze the water out of the tail. Pour some sake over the shrimp.

Tempura Deep-Fried Seafood and Vegetables

Step 3

Mix the A ingredients in a bowl.
*By using chilled water, the batter becomes crispy. You can add ice.

Tempura Deep-Fried Seafood and Vegetables

Step 4

Add the all purpose flour/plain flour. Lightly stir with chopsticks or a wooden spatula to make the batter.
*If you mix too much, the batter will harden, so just mix lightly. Mix until there are a few lumps of flour.

Tempura Deep-Fried Seafood and Vegetables

Step 5

Wipe the shrimps and vegetables with a paper towel to remove excess moisture. Dredge in flour, then coat each piece with the tempura batter.
*Sprinkle flour on the shrimps and vegetables before adding them to the tempura batter to prevent the coating from peeling off.

Step 6

Heat the oil in a frying pan to 338-356℉ (170-180℃). Add the vegetables and deep-fry them over medium heat until crispy and golden.

Tempura Deep-Fried Seafood and Vegetables

Step 7

Finally, deep-fry the shrimps. Drain excess oil in a pan with a rack. Arrange them on a serving plate.

Tempura Deep-Fried Seafood and Vegetables

Step 8

Tentsuyu dipping sauce
Mix the B ingredients in a small pan and heat it to make the dipping sauce. Pour into small bowls (one per person).

Step 9

Serve the tempura while hot. Add grated daikon to the tentsuyu dipping sauce as preferred.


Buddhism was deeply embedded in daily Japanese life until the 19th century. Because Buddhist philosophy teaches against harming other living beings, people preferred having an all-vegetable tempura dinner, also known as "Shojin-age." Any vegetable can be used for tempura, so please feel free to try ones you're already familiar with.

Cooking Tips

  • Fillets of white fish can be used in place of shrimp.
  • Mushroom or asparagus can replace kabocha squash.
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.