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Shrimp and Vegetable Tempura


By Cravings of the Newlyweds (Visit website)




Craving for some shrimp tempura, so I made one for our dinner. I never thought it would be that tiring...deveining and peeling the shrimp, brushing with flour, dipping...etc...thankfully my husband loves it, another clean plate, and we never thought we could finish a whole plate packed with shrimp and veggie tempura but we did. See that green one? that`s spinach, yellow one is squash. Served it with pickled daikon (radish) and ginger, for I have no more strength to grate a fresh one, and tentsuyu (dipping sauce) that was not included in the photo.. 




Ingredients:
200 g shrimp, devein and peeled
squash, thinly sliced
spinach leaves
1 egg, beaten
1/2 cup cold water
1/2 cup flour, sifted
salt
oil for deep frying

Procedure:
1. In a bowl, combine egg, water and flour. Mix until there are no lumps.. Do not over mix. These will be your batter.. Set aside
2. Brush with flour the following--shrimp and veggies... for batter to coat nicely.
3. Dip veggies and shrimp into the batter and deep fry in medium heat, when veggie floats, its done.. Remove excess oil..Serve with tempura sauce

Note:
Fry your shrimp after all veggies are done.

did some tempura sauce but forgot to measure, will share next time..

Also, I soak the shrimp for 30 mins in sake before brushing it with flour and dipping it into the batter..

Lastly, I added sake and additional flour into the batter when I am about to dip the shrimp...


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