Who doesn’t love light, delicately crispy tempura? Whether prepared as a snack, appetizer, or side dish, Mexican Beer Battered Tempura combines shrimp and fresh veggies with a crispy coating of Mexican Beer for a surprising twist on tempura.

Mexican Beer Battered Tempura Recipe

You can use the IMUSA Non-Stick Wok that requires no seasoning (or other quality wok). The morsels are battered to perfection and cook out crisp and tender. Check out our review of the IMUSA Non-stick Wok with Wooden Handle.

Recipe courtesy Chef George Duran for IMUSA cookware www.imusausa.com/‎

Ingredients:

1 bottle of cold Mexican beer, such as Corona or Dos Equis

1 cup of flour, plus more for flouring

1 tsp of salt

6 large raw shrimp

1 small sweet potato

1 small red pepper

6 asparagus spears

1.5 quarts vegetable oil for frying

Tempura sauce or dumpling sauce for dipping

Method for making tempura batter vegetables:

1.            In a bowl, mix 1 cup of beer into the flour. Then add enough beer until the batter is smooth and lightly coats a spoon. Mix in the salt.

2.            Make several shallow cuts across the inside curve of each shrimp. Press the shrimp gently to help prevent curling.

3.            Flour the vegetable pieces and the shrimp, and then set them aside.

4.            Heat oil in the wok until it reaches 375° F.

5.            Working in small batches, dredge each vegetable piece until they are completely coated and place in wok for 2-3 minutes, turning often, until golden. Then, place each piece on the drip tray. Dredge the shrimp last and fry the pieces for 3 minutes until golden brown.

6.            Serve the tempura with dipping sauce.

7.            Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.

Hungry for more? This recipe will inspire you to visit an all-inclusive resort in Mexico. See what our team thought of the IMUSA Caldero Pot in this review.

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