Appetizer
Tempura with Spicy Vinegar
About this dish
As a proud Filipino cook, I'll always love the crispy, light-as-air tempura my Lola used to make. She'd serve it with a simple spicy vinegar dip that wakes up every bite.
This version stays true to that memory—golden, delicate tempura with a tangy kick that cuts through the richness. Perfect as a snack or pulutan.
Ingredients
UK and US measurements are both included for every recipe.
large shrimp
protein500 g
Imperial measurement: 1 lb
sweet potato
vegetable1 medium
green beans
vegetable100 g
Imperial measurement: 3.5 oz
all-purpose flour
grain200 g
Imperial measurement: 1 1/2 cups
ice water
liquid300 ml
Imperial measurement: 1 1/4 cups
egg yolk
dairy1 large
salt
spice1 tsp
vegetable oil
fat1 liter
Imperial measurement: 4 cups
white vinegar
liquid120 ml
Imperial measurement: 1/2 cup
bird's eye chili
vegetable2
garlic
herb2
salt
spice1/2 tsp
Method
Prepare the spicy vinegar dip
5 minsIn a small bowl, combine white vinegar, sliced bird's eye chili, minced garlic, and 1/2 tsp salt. Stir and set aside.
Make the tempura batter
5 minsIn a large mixing bowl, lightly whisk the egg yolk and ice water together. Add the flour and salt, whisking just until combined. The batter should be lumpy and thin – do not overmix.
Heat oil
5 minsHeat vegetable oil in a deep pot or deep-fryer to 350°F (175°C).
Coat and fry ingredients
10 minsDip shrimp, sweet potato slices, and green beans one by one into the batter, letting excess drip off. Carefully place into hot oil. Fry in batches without crowding. Cook for 2–3 minutes until golden and crispy. Use a slotted spoon to transfer to paper towels.
Serve
2 minsArrange tempura on a platter and serve immediately with the spicy vinegar dip.
Equipment
- deep-fryer or heavy pot
- mixing bowl
- whisk
- paper towels
- slotted spoon
- small bowl
Nutrition facts
Tips
- Use ice-cold water for the batter, the temperature contrast with hot oil creates that iconic light crunch.
- Don't overmix the batter—lumps are fine and actually help the coating stay airy.
- Pat shrimp and vegetables dry before dipping to ensure the batter clings properly.
- If you want a gluten-free version, substitute rice flour for all-purpose flour and add 1/2 tsp baking powder for extra crispness.
Serving suggestions
- Serve immediately as a snack or appetizer with cold beer. Pairs well with garlic rice for a heartier meal.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.