Shrimp and Vegetable Tempura

Ingredients

• 12 large shrimp, peeled and deveined, tails on
• 1 sweet potato, sliced
• 1 small eggplant, sliced
• 4 shiso leaves
• 1 cup all-purpose flour, plus more for dusting
• 1 egg yolk
• 1 cup ice-cold sparkling water
• Oil, for deep-frying
• 1/2 cup dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• Grated daikon, for serving

Instructions

1. 1Heat oil in a heavy pot to 340°F.
2. 2Whisk the egg yolk into the ice-cold sparkling water, then gently fold in the flour, leaving the batter lumpy.
3. 3Dust the shrimp and vegetables lightly with flour to help the batter adhere.
4. 4Dip each piece into the batter and lower carefully into the hot oil.
5. 5Fry in small batches until light golden and crisp, 2-3 minutes, then drain on a rack.
6. 6Warm dashi, soy sauce, and mirin together to make the tentsuyu dipping sauce.
7. 7Serve the tempura hot with the dipping sauce and grated daikon.

Comments

Loading comments…