Vegan Ebi Tempura
Delight in the crispy, savory goodness of Vegan Ebi Tempura—a plant-based twist on the classic Japanese favorite. This recipe features konjac shrimp, a sustainable and innovative alternative that mimics the texture and flavor of traditional shrimp, enrobed in a light, airy batter made from a blend of all-purpose flour, cornstarch, and effervescent club soda. Each piece is deep-fried to golden perfection, delivering the signature crunch tempura is known for. Pair this indulgent dish with a flavorful dipping sauce of soy sauce, mirin, and zesty grated ginger, and garnish with fresh green onions for added flair. Perfect as a crowd-pleasing appetizer or a vegan-friendly snack, this recipe brings authentic Japanese flavors to your table in just 35 minutes. Vegan, crispy, and irresistibly delicious, it’s tempura reimagined!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 pieces Konjac shrimp
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Club soda
- 0.5 teaspoon Salt
- 4 cups Vegetable oil
- 0.25 cup Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Grated ginger
- 2 tablespoons Green onions, finely chopped
Directions
Step 1
Begin by patting the konjac shrimp dry with a paper towel to remove excess moisture. This helps the batter adhere properly.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Add the salt and mix until combined.
Step 3
Gradually pour the club soda into the dry ingredients, gently whisking as you go to form a smooth batter. Be careful not to overmix; it's okay if it’s a little lumpy.
Step 4
Heat the vegetable oil in a deep frying pan or a pot over medium-high heat until it reaches about 350°F (175°C).
Step 5
Once the oil is hot enough, dip each piece of konjac shrimp into the batter, ensuring it is fully coated, then carefully place it into the hot oil.
Step 6
Fry the 'shrimp' in batches to avoid overcrowding the pan. Allow each batch to cook for about 2-3 minutes, or until golden brown and crispy.
Step 7
Once cooked, remove the tempura from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil.
Step 8
To prepare the dipping sauce, combine the soy sauce, mirin, and grated ginger in a small bowl and stir well.
Step 9
Serve the vegan ebi tempura hot, garnished with finely chopped green onions, alongside the dipping sauce.
Nutrition Facts
| Serving size | (1565.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7817.7 |
| Total Fat 837.8g | 0% |
| Saturated Fat 119.7g | 0% |
| Polyunsaturated Fat 537.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4047.0mg | 0% |
| Total Carbohydrate 135.4g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 17.2g | |
| Protein 19.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 67.5mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 469.1mg | 0% |
Source of Calories