Tempura
Enjoy hot and crispy!
30 minutes
483kcal
0.6g
- Nutrition facts are for one serving.
- shrimps
- flour
- eggplant
- Fish/Seafood
Ingredients(Servings: 2)
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For the tempura dipping sauce dashi, feel free to use 150 ml (5.1 fl. oz.) of “quick & easy bonito soup stock” or 150 ml (5.1 fl. oz.) of vegetable soup stock.
Directions
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Prepare the tempura dipping sauce. Place (A) into a small pot and bring this mixture to a boil.
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Peel and devein the shrimps. Make a few slits in the underside of the shrimps and straighten these out. Cut the eggplants in half lengthwise. Leaving about 1 cm (0.4 in.) from the stem, make lengthwise slits across the width of each piece (doing so will create fan-shaped eggplant pieces after deep-frying). Slice the carrot and onion into 5 mm (0.2 in.) thick rounds. Cut the green pepper in half lengthwise, remove the stem and seeds.
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Place the beaten egg in a bowl, add in the cold water and mix well with a fork until uniform. Sift in the flour and mix all ingredients together with a fork in a manner as if drawing the number ‘8’. Avoid over-mixing and stop mixing once only a slight powderiness remains.
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Heat the deep-frying oil to 180℃ (356F), coat the ingredients from (2) in (3) and deep-fry each to crispy for 2~3 minutes.
- Recipe Junko Ueda
- Styling Misa Nishizaki
- Photo Taku Kimura
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