Sunday, 9 December 2012


  • 1 egg
  • 1 cup of flower
  • 1 cup of ice water
  • Tiger shrimp
  • zucchini 
  • Mushrooms
  • An eggplant (aubergine)
  • Carrots
  • Oil for frying
For the tempura dipping sauce:
  • 1 cup of water
  • 1 tablespoon of dashi 
  • 1/4 cup of mirin
  • 2 tablespoons of soy sauce
  1. Wash the shrimp and vegetables
  2. Prepare the tempura batter by mixing together the water, flour and egg and for the dipping sauce, simply mix together all the ingredients listed
  3. Slice the mushrooms in half and the other vegetables in long thick strips
  4. Heat the oil
  5. Dip the veggies and shrimp in the batter before dropping them in the oil. Allow them to cook until the outsides are crispy and golden
  6. Lay them on a sheet of paper towel before serving

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