Shrimp and Vegetable Tempura
Shrimp curls up when you cook it, but it is ideal to keep it straightened out for tempura. You can cut a few lines into the stomach of the shrimp to prevent it from curling up.
Photographed by Yoshitaka Matsumoto
Calorie count is per serving.
Ingredients (Serves 2)
- 4 shrimp (heads removed)
- 4 shishito peppers
- 2 fresh shiitake mushrooms
- 1/2 beaten egg
- 50 g flour
- 80 ml water
[Tempura dipping sauce]
- 120 ml dashi
- 1 1/3 tbsp usukuchi soy sauce (20 ml)
- 1 1/3 tbsp mirin (20 ml)
- 3 g skipjack shavings
- Flour, as needed
- Oil for deep-frying, as needed
- Daikon radish (grated), to taste
- Ginger (grated), to taste
Combine the ingredients for the [tempura dipping sauce] in a microwave-safe container, then microwave at 600 W for 1-2 min. Strain out the skipjack shavings by pouring the sauce through a strainer lined with a paper towel.
Peel the shrimp, leaving their tails attached, then use a bamboo skewer to devein the shrimps. Cut off the spike sticking out above each tail, and cut off the tips of the tails. Remove the stems from the shishito peppers and use a bamboo skewer to poke several holes in each. Remove the stems from the shiitake mushrooms.
Cutting off the spike above each shrimp's tail and the tip of each tail helps drain excess moisture from the shrimp, which helps to prevent oil from spattering while frying.
Make the batter: Mix together the beaten egg and the water. In another bowl, place the flour and pour the egg-water mixture in, then briefly mix.
Coat the shrimp, shishito peppers, and shiitake mushrooms with a thin layer of flour, then dip into the batter. Deep fry in oil preheated to 170-180°C until golden and crisp. Serve garnished with grated daikon radish and grated ginger, and with the tempura dipping sauce on the side.
You can test the temperature of the oil by dampening and then wiping dry a pair of cooking chopsticks, then dipping them into the oil. If bubbles slowly form at the tips, the oil is at the right temperature.