TEMPURA
Steps:
- In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
- 4 servings
- In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.
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Shaun De mink
[email protected]This recipe is a bit time-consuming, but it's worth it. The tempura is so light and crispy, and the shrimp and vegetables are cooked to perfection.
William Mayes
[email protected]I'm not a fan of frying, but this recipe was worth the extra effort. The tempura was so delicious, and it was a great way to enjoy shrimp and vegetables.
Rohan Lagary
[email protected]This recipe is a great way to use up leftover vegetables. I used broccoli, carrots, and snap peas, and they all turned out great.
EliSandra Ramirez
[email protected]This is the best tempura recipe I've ever tried. The batter is so light and crispy, and the shrimp and vegetables are cooked to perfection. I will definitely be making this again.
Name Farooqi
[email protected]This recipe was a bit disappointing. The batter was too thick, and the shrimp and vegetables were overcooked.
Noor Papiya
[email protected]I've made this recipe several times, and it's always a hit. The tempura is always light and crispy, and the shrimp and vegetables are cooked to perfection.
FITHER Joy
[email protected]This recipe is a keeper! The tempura was so easy to make, and it turned out perfectly. My family loved it.
Saratu Bala
[email protected]I'm not a huge fan of tempura, but this recipe was surprisingly good. The batter was light and crispy, and the shrimp and vegetables were very flavorful.
Hidayatullah Ullah Khan
[email protected]The batter was a little too thick for my taste, but the shrimp and vegetables were cooked perfectly.
Muzaffar Anwar Arain
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tempura is so delicious, and it's a great way to impress your friends and family.
Rashdani Haz
[email protected]I love the versatility of this recipe. You can use any type of seafood or vegetable, and it always turns out great.
Rohan sahani Rohan sahani
[email protected]Tempura is one of my favorite dishes, and this recipe is the best I've tried. The batter is light and crispy, and the shrimp and vegetables are cooked to perfection.