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Shrimp - Vegetable Tempura
Japanese Delight
Ingredients
| 12 large | shrimp |
| 8 small | mushroom caps |
| 2 small | new potatos |
| 1/2 | bell peppers, green and red |
| 1 medium | zucchini |
| 1 medium | carrot |
| 1 | egg yolk |
| 250 g | rice flour, plus 125 g for dusting |
| 300 ml | cold seltzer water |
| 1 tbsp | sesame oil, optional |
Method
Preparation time: ca. 30 min / Grade of difficulty: tricky / Calories per portion: n/a
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
Slice zucchini and potatoes into 1 cm long pieces, cut peppers and carrot into strips 8 cm long 1 cm wide, leave mushrooms whole.
Make the Tempura batter. Put 250 g of the rice flour in a bowl and pour in the ice cold seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. Season with sesame oil if used.
Heat about 8 cm of vegetable oil to 200° C in a wok or deep fryer. Dry the shrimp and vegetables well. Dust everything with the remaining flour, shake of excess. Dip the shrimp and vegetables into the batter one by one. Drop 5 or 6 pieces at a time in the hot oil. Do not overcrowd the pan.
Fry for about 3 minutes until golden brown, turning once. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Drain on paper towels, season with salt and keep warm. Serve with dipping sauce.
Slice zucchini and potatoes into 1 cm long pieces, cut peppers and carrot into strips 8 cm long 1 cm wide, leave mushrooms whole.
Make the Tempura batter. Put 250 g of the rice flour in a bowl and pour in the ice cold seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. Season with sesame oil if used.
Heat about 8 cm of vegetable oil to 200° C in a wok or deep fryer. Dry the shrimp and vegetables well. Dust everything with the remaining flour, shake of excess. Dip the shrimp and vegetables into the batter one by one. Drop 5 or 6 pieces at a time in the hot oil. Do not overcrowd the pan.
Fry for about 3 minutes until golden brown, turning once. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Drain on paper towels, season with salt and keep warm. Serve with dipping sauce.
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