Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 250 g Shrimp; 150 g Eggplant; 100 g Red bell pepper; 100 g Flour; 50 g Cornstarch; 150 ml Ice water; 1 piece Egg; 2 tbsp Soy sauce; 1 tbsp Mirin; 50 ml Dashi; 1 l Frying oil

Temps

27 min

Difficulté

facile

Ingrédients

Budget

~11-14 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

28 gProtéines

22 gLipides

18 gGlucides

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Etapes

1
Prepare the vegetables into regular sticks and peel the shrimp.
8 min
2
Mix flour, cornstarch, egg and ice water to prepare the tempura batter.
3 min
3
Heat the oil to 170°C.
2 min
4
Dip shrimp and vegetables in the batter and fry in small batches for 3-4 minutes until golden.
6 min
5
Drain on paper towels.
1 min
6
Mix soy sauce, mirin and dashi for the tentsuyu and serve as a dipping sauce.
1 min