Shrimp and Vegetable Tempura Image

Shrimp and Vegetable Tempura

Make this Tonight - "Sushi Night"

Ingredients

Tempura

  • Large heavy duty pot filled with vegetable oil
  • 8 Large black tiger shrimp (peeled and deveined)
  • 3 Shitake mushrooms
  • 3 slices kabocha squash
  • 1 Japanese eggplant
  • 2 spring onion
  • 2 shiso leaves

Batter

  • 1 egg
  • 6.5 oz ice cold water
  • 8 oz sifted all-purpose flour

Dipping Sauce

  • 1/2 c dashi
  • 3 T Mirin
  • 3 T. soy sauce
  • 2 T. sugar

Steps

Tempura

  1. Heat oil to 350 F.
  2. Prepare shrimp and vegetables.
  3. Dip pieces individually into prepared batter.
  4. Fry larger pieces first then smaller.
  5. Remove once light golden brown.
  6. Let oil drain off on paper towels or wire rack.
  7. Serve with sauce.

Batter

  1. Make batter, mix egg and water then mix flour into liquid (don't over mix, its ok to leave some clumps).

Dipping Sauce

  1. Make sauce by heating all ingredients in sauce pan, then cool.