Assorted Tempura
Shrimp and vegetables deep-fried to crispy.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Devein the shrimp, remove the shells. Cut across the stomach area in a few places, and stretch the shrimps out. Cut into the triangular tip of the tail and remove any water.
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Slice-up the pumpkin into 4 half-moons, remove stems from the eggplants and cut into rounds, remove shiitake mushroom stems and carve a design into the caps, slice a bit off of shishito pepper stems and then stab with a fork or such to make a few holes.
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Beat the egg from (A), add in the cold water to a volume of 100 ml (3.4 fl. oz.), and place into a bowl. Add in the sifted flour, and quickly combine all ingredients to prepare the batter.
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Heat the deep-frying oil to 170°C (338°F), coat the ingredients from (1) with the batter from (3), deep-fry for 2 to 3 minutes, remove while allowing extra oil to drip off. For the ingredients from (2), turn the heat down to approximately 160°C (320°F) and deep-fry after dipping in (3).
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In a small pot, heat the mirin from (B), add in the soup stock and soy sauce and allow to come to a quick boil to prepare the tempura dipping sauce.
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Serve on a platter garnished with drained grated daikon radish and grated ginger root and the dipping sauce from (5).
Cooking Basics
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Make shallow incisions along the underside of the shrimp, then stretch out the shrimp at the cut points to straighten it out. This will prevent shrimp from curling up when cooked.
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