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Shrimp and Vegetable Tempura

Recipe Shrimp and Vegetable Tempura


First:

Shell shrimp leaving tail intact, trim tail of shrimp by cutting off tip, and force out any moisture. Devein shrimp with making shallow slits, score underside of shrimp at several places to flatten on a chopping board.

Trim off the stems of eggplant and cut into quarters top to bottom, and then into half crosswise. Make many small cuts vertically and spread as fan-shape. (Cut in half top to bottom again if it’s too big.)

Remove the stem from fresh shiitake, and wipe it off, cut into bite-sized pieces if it’s too big.

Rinse pumpkin in water, and drain.

Rinse each leafs of oba (green perilla), and drain lightly.

Mix . Mix eggs and water, then add flour and mix lightly.

Mixing too much will cause to make it too sticky, so mix shortly and it’s fine to leave lumps.


Put ingredients of in a small pot and bring to boil.

drain grated raddish lightly in a sieve.

Preheat the frying oil to 160 degrees C(320 degrees Fahrenheit).


Second:
Dust shrimp, eggplant, fresh shiitake, pumpkin, oba (green perilla) lightly with flour.

Coat pumpkin lightly with , fry in 160 degrees C(320 degrees Fahrenheit) frying oil until brown and drain oil.

As oil turns 170 degrees C<338 degrees Fahrenheit> after frying pumpkins, coat other ingredients with , fry crisply, and drain oil.

Put paper liner on a plate, serve tempura on top of it with grated raddish and ginger, and . Enjoy with sanshoshio (Japanese pepper powder with salt).

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