Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 250 g Peeled shrimp; 1 piece Eggplant; 150 g Butternut squash; 100 g Wheat flour; 50 g Cornstarch; 150 ml Very cold water; 1 piece Egg; 3 tbsp Soy sauce; 100 ml Dashi; 1 tbsp Mirin; 1 l Sunflower oil; 20 g Fresh ginger

Temps

30 min

Difficulté

moyen

Ingrédients

Budget

~8-12 €

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Valeurs nutritionnelles

Score santé

Bon · /100

280 kcal

par portion

18 gProtéines

14 gLipides

24 gGlucides

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Etapes

1
Heat oil to 180°C in a deep fryer or heavy-bottomed pot.
5 min
2
Prepare the batter: mix flour, cornstarch, egg, and very cold water. The batter should remain lumpy.
3 min
3
Cut the eggplant and butternut squash into even sticks. Pat the shrimp dry with paper towels.
4 min
4
Dip the vegetables and shrimp in the batter, then fry in batches for 3-4 minutes until golden.
5 min
5
Prepare the sauce: mix soy sauce, dashi, and mirin. Heat gently.
2 min
6
Arrange the tempuras on paper towels. Serve with the sauce and grated fresh ginger.
1 min