Still not going to restaurants? You can have tempura at home with the same crisp batter coating instead of just using bread crumbs. This is so easy and takes some of the mystery out of one of our favorites when craving Asian cuisine.

Kathy Whyte/ WNBF Foodie Friday

Tempura Shrimp and Vegetables (prep time: 15 minutes. Makes 12-24 pieces)

1 C. all purpose flour

1 Tb. cornstarch

1 ½ C. seltzer water

2 C. vegetable oil if using a deep skillet, otherwise, following the guidelines for your deep-fryer

½ lb. peeled, raw shrimp

Your choice of vegetables. I cut up a small head of broccoli, cauliflower, several baby Portabella mushrooms, cleaned and stems trimmed. Other choices include sweet potato slices, raw string beans, etc.

Dipping sauce:

½ C. soy sauce

pinch of red pepper flakes or a few drops of hot sauce

1-2 tsp. honey (depending how sweet you want it)

Prepare the dipping sauce to taste and set aside,. Mix together the flour, cornstarch and seltzer. Set aside while the oil heats to 350 degrees.  If you don’t have a thermometer, your can drop a little batter into the oil.  If it immediately sizzles and rises to the top, the oil is hot.  Dip the shrimp and vegetables, one-by-one into the batter to coat and allow excess to run out before carefully placing in the hot oil.  Do NOT drop the pieces since the oil could splatter back on you!  You can fry about 6 pieces at a time before the oil temperature will drop too far.  Drain on paper towels.  Serve warm with dipping sauce.  The tempura is easily re-heated and crisped in the oven or toaster oven at 350.

The batter is also great for onion rings.

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