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Shrimp and Mixed Vegetable Tempura “Clump”

Recipe Shrimp and Mixed Vegetable Tempura


First:

Shell and devein shrimp. Rinse with salt water and drain.

Cut onion top to bottom into thin slices.

Wash sweet potato with its skin in cold water. Cut them into thin sticks the same size as the sliced onions and soak in water.

Scrape fresh corn kernels off the cob with a knife.

Cut mitsuba (trefoil) into 3cm(1.2 inch) lengths.

Pour oil into a pan 3cm(1.2 inch) in depth and preheat to 170 degrees C(338 degrees Fahrenheit).

Mix shrimps, onion slices and sweet potatoes, fresh corn and salt in a bowl. Let stand for 5-6minutes.


Second:
When it’s slightly softened, add mitsuba and mix lightly. Add flour and mix again. Add water and mix lightly until smooth and not floury.

Divide #2 into 8 to 12 clumps. Put each clump quietly into the oil, holding it together with long cooking chopsticks. If the batter starts to harden, turn over and fry until crisp. Remove excess oil.

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