Low Sodium Classic Tempura

Crispy, golden, and utterly satisfying, this Low Sodium Classic Tempura recipe brings a healthier twist to the timeless Japanese favorite. Perfect for seafood and veggie lovers alike, this dish features succulent shrimp paired with vibrant slices of zucchini, sweet potato, and carrot, all delicately coated in a light, airy batter made with ice-cold sparkling water and simple pantry staples. By skipping traditional high-sodium ingredients, this recipe prioritizes flavor through precise frying techniques and fresh ingredients, creating a guilt-free indulgence. Ideal for an appetizer or main dish, serve this tempura hot with your favorite low-sodium dipping sauce for a restaurant-quality meal at home. Ready in just 35 minutes, it's a quick, crowd-pleasing way to elevate your dinner table.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking powder
• 1.25 cups Ice-cold sparkling water
• 1 large Egg
• 4 cups Vegetable oil
• 12 pieces Shrimp
• 1 medium size Zucchini
• 1 medium Sweet potato
• 1 large Carrot

Directions

Step 1

Start by preparing the vegetables and shrimp. Peel and devein the shrimp, leaving the tails on. Slice the zucchini and sweet potato into thin rounds, approximately 1/4-inch thick. Peel the carrot and cut it into thin diagonal slices.

Step 2

In a large deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for precise temperature control.

Step 3

While the oil is heating, prepare the batter. In a mixing bowl, sift the all-purpose flour, cornstarch, and baking powder together. Set aside.

Step 4

In another bowl, beat the egg lightly. Add the ice-cold sparkling water to the egg and mix gently.

Step 5

Combine the wet and dry ingredients by gradually adding the egg and sparkling water mixture to the flour mixture. Stir gently with a fork or chopsticks until just combined. The batter should be slightly lumpy; do not overmix.

Step 6

Test the oil by dropping a small amount of the batter into the oil. If it sizzles and rises to the surface, the oil is ready.

Step 7

Dip each piece of shrimp and vegetable in the batter, allowing any excess to drip off, and carefully place them into the hot oil, being careful not to overcrowd the pot.

Step 8

Fry each piece for about 2-3 minutes, turning once, until they are golden and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Step 9

Serve the tempura immediately while hot and crispy. Enjoy it with a low sodium dipping sauce or your choice of accompaniments.

Nutrition Facts

Serving size	(1986.6g)

Amount per serving	% Daily Value*
Calories	8329.5

Total Fat 863.5g	0%
Saturated Fat 125.6g	0%
Polyunsaturated Fat 545.7g
Cholesterol 475.4mg	0%
Sodium 3338.2mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 10.8g	0%
Total Sugars 23.7g
Protein 51.2g	0%

Vitamin D 61.0IU	0%
Calcium 242.7mg	0%
Iron 9.3mg	0%
Potassium 1315.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 89.6%

Protein: 2.4%

Carbs: 8.1%