Image
Servings
4
Ingredients
- 12 shrimps
- Vegetables (Sweet potatoes, Green peppers, Eggplants, and others)
- About 600ml vegetable oil
- 25g plain flour (for sprinkling)
Flour batter called 'Koromo'
- 1/2 egg (beaten)
- 200ml cold water
- 125g plain flour
Tempura Dipping Sauce
- 150 ml water
- 2 tbsp (30ml) soy sauce
- 1 tsp (3 g) sugar
- A little bit of powdered fish soup stock
Pour these ingredients into a sauce pan. Keep heating until it boils, then it is ready.
Instructions
- Dipping sauce: Pour ingredients into a sauce pan. Keep heating until it boils, then it is ready.
- Rinse shrimp with fresh water, peel and de-vein. Pat-dry them on paper towels and lightly sprinkle with flour.
- Slice vegetables into an easy-to-bite length. Sprinkle with flour.
- Heat oil in a pan to 160 degrees. Dip the shrimp and the vegetables in the 'koromo' batter and fry them. Do not put too many pieces into the pan all at once, to avoid lowering the oil temperature. After 3 to 4 minutes, they are ready. Drain them and place them on paper towels or a rack.
- Place them on plates with separate bowls of dipping sauce on the side. They can be also served with salt and lemon.
| 4 |
 |