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Ebi Tempura with Air-Fried Sweet Potato
easy restaurant Asian restaurant Japanese

Ebi Tempura with Air-Fried Sweet Potato Shrimp Tempura with Sweet Potato

For the toddler, serve the plain sweet potato wedges and a couple of un-sauced shrimp tempura pieces with a side of ketchup for dipping.

Prep Time 15 min
Cook Time 25 min
Servings 4
Calories 520 kcal
Equipment
skillet air_fryer

Ingredients

Produce
Protein
Pantry
Other
child_care

Kid-Friendly Version

For the toddler, serve the plain sweet potato wedges and a couple of un-sauced shrimp tempura pieces with a side of ketchup for dipping.

Recipe

1

Preheat the air fryer to 200°C for 3 minutes.

2

Peel and cut the sweet potato into 1 cm thick wedges. Spray the air fryer basket with cooking oil, then arrange the wedges in a single layer. Air fry at 200°C for 12 minutes, shaking the basket halfway, until golden and tender.

child_care Set aside a few plain sweet potato wedges before any sauce; toddlers often prefer them unsalted.
3

While the sweet potato cooks, pat the shrimp dry. In a bowl, whisk the tempura batter mix with ice-cold water until just combined (lumps are fine). Dip each shrimp into the batter, letting excess drip off. Spray the air fryer basket with oil, place the battered shrimp in a single layer, and spray the tops with oil. Air fry at 200°C for 8 minutes, flipping halfway, until golden and crispy. The shrimp should reach 63°C internally.

child_care For the toddler, dip only a few shrimp in batter and air fry without any seasoning; they are easier to eat when plain.
4

In a small bowl, mix soy sauce and mirin for a simple dipping sauce. Serve the tempura shrimp and sweet potato wedges with the sauce on the side.

child_care Skip the dipping sauce for the toddler's plate; offer ketchup or a plain yogurt dip instead.