Pour oil at least 2 inches deep into an electric deep fryer or wok. Heat oil to 350°F. In a small bowl, whisk together batter, mix and water until blended. Pat seafood and vegetables dry with a paper towels. Cook in small batches of 4–5 pieces, dipping one piece at a time into batter and carefully sliding into hot oil. Deep-fry 2–4 minutes until cooked and light golden brown, turning pieces over once. Remove; drain on paper towels. Skim off cooked batter pieces from oil between batches. Serve immediately with Kikkoman Tempura Dipping Sauce, Kikkoman Ponzu Sauce or sea salt.
ingredients
Vegetable oil
1 cup Kikkoman Tempura Batter Mix
3/4 cup ice-cold water
1 pound raw extra-large shrimp (16–20 count)
1 large green bell pepper
1 medium sweet potato
1/2 pound green beans
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
