Shrimp and Vegetable Tempura Recipe

20

2 cups

2 cups

2

1

1

1

Large raw shrimps

Tempura flour

Iced water

Egg yolks

Large zucchini (courgette), cut into strips

Red pepper (capsicum), cut into strips

Onion, cut into rings

Oil for deep frying

Plain or tempura flour, for coating

Japanese sauce to serve.

• Peel and devein the shrimps, leaving the tails intact.
• Cut 4 incisions in the under-section of each shrimp and straighten them out.
• Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess.
• In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix).
• Heat the oil in a deep pan or wok to moderately hot.
• Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated.
• Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels.
• Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time.
• Serve immediately with soy sauce.
• Add strips of fresh ginger to the soy sauce if you like.

Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.