Vegetable Shrimp Tempura with Dipping Sauce
- Ingredients
For the Tempura:
Vegetables of your choice. My favorites are eggplants, squash, sweet potatoes, Onions, asparagus, perilla (Shiso leaves). Shrimp is the most popular tempura. Squid and other seafood are also delicious. Any ingredient can be used for tempura, so try it with ingredients you have in the fridge right now.
Cooking oil

For the Tempura batter:
An egg
200ml cold water
140g flour

For the Dipping Sauce:
2tbs soy sauce
2tbs sugar
½ tsp dashi powder (I recommend Japanese broth like bonito or kelp but you can use any)
120ml water

Instractions
Cut the all vegetables and prepare the shrimp. Wipe off the water well and put them in the fridge till you use them.
Make dipping sauce. Combine all ingredients of dipping sauce and heat it once.
Make the batter. Crack an egg, add 200ml cold water, add 140g shifted flour. Avoid over mixing the batter because too much flour gluten will be released and it will not fry crispy.
Coat vegetables and shrimp and deep fry at 180°C for 1-2 minutes. Slowly deep fry root vegetables until cooked through.

Tempura is a surprisingly easy and quick dish! Give it a try❤️

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