Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 350 g Shrimp; 150 g Flour; 1 piece Egg; 200 ml Cold water; 1 tsp Baking powder; 150 g Eggplant; 100 g Button mushroom; 2 tbsp Soy sauce; 1 tbsp Mirin; 150 ml Dashi; 500 ml Sunflower oil; 5 g Salt

Temps

27 min

Difficulté

moyen

Ingrédients

Budget

~8-12 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

320 kcal

par portion

22 gProtéines

12 gLipides

28 gGlucides

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Etapes

1
Peel the shrimp and pat dry with paper towels.
3 min
2
Cut the eggplant and mushrooms into regular sticks.
3 min
3
Prepare the tentsuyu sauce by mixing dashi, soy sauce and mirin. Set aside.
2 min
4
Prepare the batter: mix flour, baking powder, egg and very cold water. Do not overmix.
3 min
5
Heat the oil to 170°C. Dip the shrimp and vegetables in the batter and fry for 3-4 minutes until golden.
8 min
6
Drain on paper towels and serve with tentsuyu sauce.
2 min