Shrimp Tempura With Sweet Potato
Shrimp Tempura With Sweet Potato
- 1-2 lb shrimp with or without head on
- 1 sweet potato, cut thinly
- Tempura batter mix
- Vegetable oil
- Butter lettuce
- Vietnamese herbs
- Nuoc cham
- Deveined shrimp and peel back the shell but do not remove it. Pat dry and lay on a plate.
- Thinly sliced the sweet potato in strips.
- Mix batter (follow instruction on the box). I like my batter a slightly thinner so I used a little bit more ice cold water than the box suggested (1-3/4 cups).
- Heat oil in a wok or large pot. Drop in a clove of garlic to test and see if the oil is ready. When the garlic is brown, you're ready to fry.
- Placed a bed of sweet potato on a large spoon, top with the shrimp, and slowly dip them in the batter. It's a bit challenging at first, but you will get better at it.
- Carefully and slowly slide the batter shrimp and potato into the oil. Depending on the size of your pot, you can fry 3-4 at a time. Turn them occasionally to get a light golden brown.
- Remove and place on a plate lined with a paper towel.
- Enjoy with fresh greens or with a bowl of warm jasmine rice.
