dinner · dairy-free
Shrimp and vegetable tempura
Light, lacy tempura shrimp, sweet potato and mushrooms with tentsuyu dipping sauce.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy, fish and crustacean shellfish.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Simmer the dashi, soy and mirin for the dipping sauce.
-
2
Score the underside of the shrimp so they lie straight; pat everything dry.
-
3
Just before frying, stir the yolk and ice water, then barely mix in the flour and cornstarch with chopsticks—lumpy is right.
-
4
Dip and fry in small batches at 180°C (350°F) until pale gold and crisp: vegetables 2–3 minutes, shrimp 1–2.
-
5
Drain on a rack and serve immediately with the sauce and daikon.
