Mexican Beer Battered Tempura
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.