Seltzer water helps create the lightest tempura batter for shrimp as well as vegetables.
Staying hydrated is important in the fall and winter just as it is in the summertime. I keep a big water bottle at the office which I refill throughout the day and sip on seltzer water if I am craving for something carbonated. For those of you find regular water boring, seltzer water is a great alternative because it gives you the satisfaction of a fizzy drink without extra calories.
Aside from being a great thirst quencher, did you know that seltzer is a versatile ingredient for baking and cooking? You can use it in tempura batter which is super easy to whip up. The carbonation in the water is what makes the batter light and fluffy! Shrimp is then dipped into the batter and deep fried for several minutes, long enough for the coating to crisp up and become golden brown.
Once you’ve got this recipe down, there are so many options. You can serve them with the sesame soy dipping sauce I’m sharing below, or dip them in Thai Sweet Chili Sauce, or use them in sushi rolls if you so desire.
Not a fan of shrimp? Try it with fish or calamari. Another bonus: you can use the same batter to make vegetable tempura broccoli, sweet potatoes, and eggplant work really well.
I used Vintage Seltzer original for this recipe because I didn’t need to add any flavor to the batter. Meanwhile, for sipping you have 10 natural flavors like Black Cherry and Seedless Watermelon to choose from. And they’re all sugar-free and calorie-free without added colors.
I hope you get to try this recipe soon, and while you’re at it, be sure to grab this coupon. I found the 12-pack Vintage Seltzer cans in the beverage aisle of my local supermarket – I like to keep some in the fridge for maximum carbonation. You can find their products near you using this store locator.
- 2 tbsps reduced sodium soy sauce
- 2 tbsps rice wine vinegar
- 1 tbsp water
- ½ tsp sesame oil
- 1 tsp sugar
- ¼ tsp crushed red pepper flakes (optional)
- 1 cup all-purpose flour
- 1 cup cold seltzer
- 1 egg
- ¼ tsp salt
- 1 lb shrimp, peeled and deveined
- Vegetable oil, for frying
- To make the dipping sauce, whisk together soy sauce, vinegar, water, sesame oil, sugar, and red pepper flakes in a bowl. Set aside.
- In a large mixing bowl, whisk together flour, seltzer, egg, and salt until just combined (some lumps are okay; do not overmix).
- Heat oil in a deep fryer or large saucepan to 375F. Dip shrimp in batter and fry until the batter is crispy, about 2 to 3 minutes.
- Drain on paper towel and serve with dipping sauce.
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.