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Recipe Detail Page
Shrimp & Corn Tempura Patties
Autumn 2009
These patties can be made with an endless variety of ingredients. Try them with cooked chicken, diced zucchini, cooked broccoli, red onion, asparagus or cooked cauliflower.
Makes about 40 patties
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) baking powder
2 large eggs, lightly beaten
1¼ cups (300 mL) ice cold water
1 cup (250 mL) cooked baby shrimp, coarsely chopped
1 cup (250 mL) button mushrooms, coarsely chopped
1 cup (250 mL) frozen corn, thawed
1 cup (250 mL) frozen peas, thawed
½ cup (125 mL) green onions, finely sliced
2 tbsp (25 mL) fresh cilantro, coarsely chopped
¼ tsp (1 mL) red pepper flakes
½ tsp (2 mL) salt
1 cup (250 mL) vegetable oil for frying
1. In a medium bowl, whisk together flour and baking powder. Stir in eggs. Whisk in ice cold water to combine; some small lumps
should remain. Let rest while preparing shrimp and vegetables.
2. In a separate bowl, stir together shrimp, mushrooms, corn, peas, green onions, cilantro, red pepper flakes and salt. Stir shrimp
mixture into tempura batter; combine well.
3. In a large wok or saucepan heat oil over medium-high heat. Oil should be heated to 350°F (180°C) or should sizzle immediately when a small amount of batter is added to the pot.
4. Fry patties in batches by carefully dropping a heaping tablespoon of batter into oil for each patty. Fry on 1 side for 2 minutes, flip
over and continue to cook for another 2 minutes. The patties should not be browned.
5. Drain fried patties on paper towel and serve immediately with Soya Dipping Sauce (recipe below).
Makes about 40 patties
Soya Dipping Sauce
This is a fast and easy dipping sauce that goes beautifully with most Asian appetizers and can last for weeks in the refrigerator.
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) sweet chili sauce
1 tbsp (15 mL) water
1. In a small bowl stir together soy sauce, sweet chili sauce and water. Serve with Shrimp & Corn Tempura Patties.
Makes ¼ cup (50 mL) sauce
