Tempura Shrimp Vegetables

Ingredients

• •400 g Shrimp
• •2 medium Zucchini
• •1 teaspoon Salt
• •2 medium Sweet potatoes
• •1 cup Flour
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 cup Cornstarch
• •1 whole Lemon
• •1 cup Ice cold water
• •60 ml Dashi
• •60 ml Soy sauce
• •30 ml Mirin

Instructions

1. 1

   Mix ice-cold sparkling water with flour, egg, and a pinch of salt. Do not overmix - lumps are fine.

   💡 Chef's note: Let protein rest for 5-10 minutes after cooking to allow juices to redistribute. Cutting too soon results in dry, tough meat.

2. 2

   Heat oil to 350°F (175°C). Use a thermometer for precise temperature control.

   💡 Uniform slicing ensures all pieces cook at the same rate - uniformity is the key to perfect tempura.

3. 3

   Dip shrimp and vegetables briefly in batter, letting excess drip off. Fry in batches.

   💡 Shrimp cook very fast - 2 minutes max per batch.

4. 4

   Fry each batch for 2-3 minutes until light golden. Do not overcrowd the oil.

   💡 Vegetables with high water content need drier coating.

5. 5

   Serve immediately with tentsuyu dipping sauce, grated daikon, and ginger.

   💡 Fresh dipping sauce makes or breaks tempura - the sauce should complement, not overpower, the delicate batter.

6. 6

   Serve immediately while crispy. Arrange on warm plate with dipping sauce. Best eaten within minutes of frying.

   💡 Tempura waits for no one - it loses crunch within 30 seconds.

7. 7

   Serve immediately while hot and crispy. Sprinkle with flaky sea salt and serve with tentsuyu dipping sauce on the side.

   💡 Tempura waits for no one - serve within seconds of frying for maximum crispiness.