Ingredients
2
2 servings
- •4 shrimps
- •sweet potato
- •mushroom
- •green bean
- •kabocha pumpkin
- •rice
- •1 egg
- •½ cup soda water, cold
- •½ cup cup cake flour
- •oil, for frying
- •1 tablespoon soy sauce
- •1 tablespoon mirin
- •¼ cup water, hot
- •1 teaspoon dashi granules, japanese stock granules
Instructions
- Prepare shrimp by taking off shell and deveining.
- Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
- In a medium bowl, beat egg and soda water.
- Heat a pot of oil to 350˚F (180˚C).
- Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
- Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
- For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
- Arrange assorted tempura on a bowl of rice.
- Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 334
- Carbohydrate: 28g
- Fat: 17g
- Fiber: 1g
- Protein: 14g
- Sugar: 0g
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