Crispy - Assorted Tempura - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Shrimp4
- Eggplant1
- Japanese squash20 g
- Shishito pepper2
- Shiitake mushroom2
- Tempura flour1 tbsp
- Tempura flour50 g
- Iced water70 ml
- Frying oilas needed
- Green shiso leaves2 sheets
How to make
- Prepare. Remove the stem of the eggplant and cut it in half.
- 1. Cut off the stem of the shishito pepper and make a 0.4-inch wide slit. Cut pumpkins in half. Cut off the stem of the shiitake mushrooms and cut the surface into a decorative flower shape. Make a 0.2-inch wide slit in the eggplant, skin side down, and shave off the stem parts diagonally.
- 2. Peel shrimps and remove back veins. Cut the tail a little and use a knife to squeeze out the water. Make a slit diagonally. Use your finger to press the shrimp on the cutting board to cut the grain.
- 3. Arrange Step 1 and Step 2 on a bat and dust with tempura flour.
- 4. In a bowl, mix tempura flour and ice water until it only has a little dust of the flour.
- 5. Dip Step 3 into Step 4. For shiitake mushrooms, dip only the inside of the cap.
- 6. Pour enough oil to reach a height of 2-inch from the bottom of the frying pot, heat the oil to 180°C (356°F), and deep fry each of Step 4 for about 1 to 3 minutes.
- 7. When the ingredients are cooked thoroughly, scoop the ingredients with a skimmer and drain off the oil.
- 8. Arrange on a plate and garnish with green shiso leaves to complete the dish.
Tips for cooking
Please dip it in salt or tempura dipping sauce (tentsuyu) to your liking. Please adjust the amount of water for tempura flour according to the description on the package.