Shrimp and Vegetable Tempura
Bring some excitement to your lunch with this delicious and visually appealing shrimp and vegetable tempura bento box. Made with crispy and golden-brown tempura-battered shrimp, bell pepper, zucchini, and carrots, this dish is a crunchy and flavorful option that will satisfy your cravings for a tasty meal. Served with a side of fluffy rice, and a medley of fresh and colorful veggies, and egg, this bento box is a wholesome and balanced meal that is perfect for a busy day at work or school.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- 1 cup ice-cold water
- Canola oil for frying
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 2 carrots, sliced
- Cooked white rice for serving
- Soy sauce for serving
Instructions:
- In a bowl, Stir together the flour, baking powder, and salt. In another bowl, Mix the egg and ice-cold water.
- Pour the egg blend into the flour mixture and stir until well combined. The batter should be slightly thick and bubbly.
- In a large pot or deep fryer, heat the canola oil over medium-high heat until it reaches 350°F.
- Dip the shrimp and sliced vegetables into the batter, one piece at a time, and gently drop them into the hot oil. Fry until golden brown, about 2-3 mins. Take it out with a slotted wooden spoon and drain it on paper towels.
- Serve the tempura shrimp and vegetables over cooked white rice with soy sauce for dipping. Enjoy!