shrimp and vegetable tempura

How To Make shrimp and vegetable tempura

• Step 1
  To make the batter… In a bowl, combine flour and salt. Scoop 1/3 cup of the mixture and transfer the 2/3 cup to the fridge until needed.
• Step 2
  When ready to fry, pour in a little at a time of ice-cold carbonated water into the 2/3 cup flour, stirring until combined between each addition.
• Step 3
  To make Tempura… About every 1/4 inch, make a few shallow cuts along the inside of the prawns, making sure not to cut too far.
• Step 4
  Flip the shrimp over, belly side down, and gently push down on each cut with fingers – should hear each muscle breaking under pressure.
• Step 5
  Rinse under cold water and pat dry. Transfer the prepared prawns onto a plate lined with more paper towels and transfer to the fridge until needed.
• Step 6
  When ready to fry, bring the oil temperature to 375 degrees F.
• Step 7
  Working with one at a time, dip the ingredient (either veggie or prawn) in the reserved 1/3 cup flour, shaking off any excess, and dip it in the batter. Place on a plate before looking after another ingredient.
• Step 8
  Working in batches of 4 to 6 at the most, carefully drop in the hot oil, making sure they don’t stick together, and fry them accordingly until golden brown.
• Step 9
  Scoop them up and transfer onto a wire rack for a couple of minutes to remove any excess oil. Serve immediately with Tempura Dipping Sauce (Tentsuyu).
• Step 10
  To watch this fabulous Japanese dish on YouTube, click on this link ➡ https://youtu.be/-a5K7OpouLw
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