Vegan Prawn Tempura
Crispy, golden, and packed with plant-based goodness, this Vegan Prawn Tempura is a game-changer for your vegan seafood cravings. Featuring tender vegan shrimp coated in a light, airy batter made with all-purpose flour, cornstarch, and sparkling water, this recipe delivers the perfect crunch every time. The batter remains ice-cold for ultimate crispiness, while quick frying in sizzling hot vegetable oil ensures a beautifully golden finish. Paired with a zesty ginger-soy dipping sauce and fresh lemon wedges, this vegan twist on a Japanese classic is ideal as an appetizer or a crowd-pleasing snack. Ready in just 25 minutes, it's a simple yet impressive dish that captures the essence of traditional tempura while staying completely plant-based.
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Ingredients
- 300 grams vegan shrimp
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup cold sparkling water
- 4 pieces ice cubes
- 4 cups vegetable oil
- 2 pieces lemon wedges
- 0.5 cup soy sauce
- 1 teaspoon grated ginger
Directions
Step 1
Begin by preparing your ingredients. Ensure the vegan shrimp is thawed if previously frozen.
Step 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Step 3
Slowly add the cold sparkling water to the dry ingredients while continuously stirring until the batter is smooth. Add ice cubes to keep the batter cold.
Step 4
Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). It is important to maintain the oil temperature throughout the cooking process for optimal results.
Step 5
Dip the vegan shrimp into the batter, making sure each piece is well-coated.
Step 6
Carefully place a few battered shrimp into the hot oil, avoiding overcrowding the pot, and fry until golden brown and crispy, about 2-3 minutes per side.
Step 7
Use a slotted spoon to remove the tempura from the oil and drain on a paper towel-lined plate.
Step 8
Repeat the frying process with the remaining vegan shrimp.
Step 9
In a small bowl, mix the soy sauce and grated ginger to create a dipping sauce.
Step 10
Serve the vegan prawn tempura hot with lemon wedges and ginger-soy dipping sauce.
Nutrition Facts
| Serving size | (1842.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8018.4 |
| Total Fat 843.8g | 0% |
| Saturated Fat 121.2g | 0% |
| Polyunsaturated Fat 537.8g | |
| Cholesterol 0mg | 0% |
| Sodium 7440.5mg | 0% |
| Total Carbohydrate 161.8g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 1.3g | |
| Protein 27.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.6mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 745.7mg | 0% |
Source of Calories