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Shrimp and Vegetable Tempura

Name: Shrimp and Vegetable Tempura
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portions
Cuisine: japonaise
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

Crispy Japanese-style fritters of shrimp and vegetables served with a comforting tentsuyu dipping sauce.

30 min2 servings280 kcalDifficulty: Medium

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

Instructions

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

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