Shrimp and Vegetable Tempura

Hands-on time: 35 minutes Total time: 35 minutes Makes: 6 servings

The secret to making the lightest and crispiest tempura is using club soda in the batter. To achieve the best texture, you’ll also want to use the batter right after mixing. Serve with a bit of sea salt, or with a mix of tempura sauce and grated daikon for dipping.

8 jumbo shrimp (21 to 25 count) ¾ cup all-purpose flour ¼ cup cornstarch ¼ tsp baking powder pinch salt 1 cup club soda vegetable oil for frying 1 Japanese eggplant, trimmed and cut crosswise in scant ¼-inch thick slices 1 sweet green or red pepper, cut in 1-inch wide strips 1 small sweet potato, peeled and cut crosswise in scant ¼-inch thick slices 1 cup bite-size broccoli florets

Peel shrimp, leaving tails intact; make several shallow cuts, cutting halfway but not all the way through, crosswise along length of underside of shrimp. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 hours.)

In bowl, whisk together flour, cornstarch, baking powder and salt. Using fork or chopsticks, stir in club soda in 1 addition just until combined (mixture will appear lumpy). Place bowl with batter in separate bowl filled with ice water to keep cool.

In large deep skillet or Dutch oven, add enough oil to come 2 inches up side; heat until deep-fryer thermometer reads 375°F or 1-inch cube of white bread turns golden in 40 seconds. Working in batches, dip shrimp, eggplant, green pepper, sweet potato and broccoli into batter; deep-fry, turning occasionally, until crisp and light golden, about 3 minutes. Transfer to rack set over paper towel–lined baking sheet to drain.

PER SERVING:

about 139 cal, 7 g pro, 6 g total fat (1 g sat. fat), 16 g carb (2 g dietary fibre, 2 g sugar), 36 mg chol, 56 mg sodium, 201 mg potassium. % RDI: 3% calcium, 10% iron, 34% vit A, 48% vit C, 12% folate.