Prep the Oil: Heat oil in a deep pot or fryer to about 350°F (176°C). Ensure the oil is at least 1 inch deep, ideally 2 inches for optimal frying.

Mix Dry Ingredients: In a large bowl, combine 50 g cornstarch, 35 g flour, 10 g rice flour, and 1 tsp baking powder. Mix these dry ingredients thoroughly.

Create the Batter: Add ½ cup sparkling water to the dry mix. Stir gently just until the batter is combined and no lumps remain. Avoid overmixing to keep the batter light.

Prepare the Ingredients: Choose your vegetables or vegan shrimp for frying. Slice, if necessary, into bite-sized pieces.

Batter the Ingredients: Dip your vegan shrimp or vegetables into the batter, coating them evenly. Let any excess batter drip off.

Fry: Place the battered items gently into the hot oil. Fry until crispy. They may not become deeply golden but should be evenly cooked. Turn them occasionally for even frying.

Drain: Once crispy, remove the tempura from the oil using a slotted spoon. Place them on a paper towel-lined tray to drain excess oil.

Season (Optional for Shrimp): Mix ¼ tsp salt with ¼ tsp white pepper when preparing salt and pepper shrimp. Sprinkle this over the fried items while hot.

Serve: Enjoy your vegan tempura hot, seasoned with salt and pepper, or dipped in soy sauce for added flavor.

Deep Fryer or Heavy Pot

Thermometer

Mixing Bowls

Slotted Spoon

Paper Towels or Wire Rack

Cutting Board

Measuring Cups and Spoons

Tray or Baking Sheet