Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!
Author: George Duran
Recipe type: Appetizer, Snack, Lunch, Dinner
bottle of cold Mexican beer, such as Corona or Dos Equis 1
flour, plus more for flouring 1 cup
salt 1 teaspoon
large raw shrimp 6
small sweet potato 1
small red pepper 1
asparagus spears 6
vegetable oil for frying 1.5 quarts
Tempura sauce or dumpling sauce for dipping
In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.
Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.
Flour vegetables pieces and shrimp and set aside.
Heat oil in IMUSA wok until it reaches 375° F.
Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.
Serve tempura with dipping sauce right away.
Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.