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Benihana Shrimp and Vegetable Tempura Recipe
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Benihana Shrimp and Vegetable Tempura Recipe

Make our Benihana Shrimp and Vegetable Tempura Recipe at home tonight. With our Secret Restaurant Recipe your Shrimp and Vegetable Tempura will taste just like Benihana's.
Prep Time45 minutes
Active Time15 minutes
Total Time1 hour
Course: Appetizer, Party Recipe, Side Dish
Cuisine: Asian, Japanese
Keyword: Asian, Benihana, Deep Fried, Fried, Seafood, Shrimp, Vegetables
Yield: 6 People as an Appetizer

Ingredients

Tempura Batter

  • 2 large Eggs
  • 1 cup Ice Water
  • 2 cups Rice Flour

Shrimp and Vegetables to Fry

  • 8 Tiger Shrimp shelled, deveined & butterflied
  • 8 Shiitake Mushrooms
  • 1 Carrot shredded
  • 1 Green Pepper
  • 8 pieces Nori cut into 1 x 3 inch sheets
  • 1 small Potato

And

  • 4 cups Peanut Oil for frying
  • Benihana Tempura Dipping Sauce, to serve (See "Spotlight Recipes" below for a Link to this Recipe)

Instructions

Shrimp and Vegetables (All preparation can be done up to 2 hours in advance. Place each ingredient into an individual bowl, cover and store in the refrigerator until ready to use.)

  • Peel, de-vein and butterfly shrimp. Set aside.
  • Soak shiitake mushrooms in a bowl of warm water for 15 minutes.
  • Remove stems. Then dry mushroom caps with paper toweling. Slice each cap with an 'X' across the top. Set aside.
  • Peel carrot. Shred with a grater. Set aside.
  • Cut green pepper in 1/2 and remove seeds. Cut pepper into 1/4-inch slices. Set aside.
  • Slice the potato into 1/4-inch slices. Set aside.

Batter

  • Place eggs and water into a large mixing bowl. Whisk quickly but not thoroughly.
  • Add rice flour all at once. Mix until the batter is loosely combined. (If over-mixed, the batter will be too heavy when deep-fried.).

Frying

  • Heat peanut oil on high in a wok or deep-fryer until almost smoking.
  • Dip each ingredient in batter, allowing excess to dip off, and carefully place in hot oil. You can combine ingredients in oil, but make sure to fry in small batches so as not to crowd. (Note - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer. You've seen these carrot "fritters" if you have enjoyed tempura at a restaurant.)
  • When tempura is done frying (Note - Tempura does not fry to a 'golden brown'. It will be a pasty white when done.) remove to a paper towel-covered plate to drain.
  • Continue until all ingredients are cooked.
  • Serve immediately (If the situation allows, you may want to serve each batch as it gets done, so the tempura is at its peak of crispness) with warmed Benihana Dashi Dipping Sauce mixed with grated ginger, served in individual bowls.

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