Timothy
Head Chef
Shrimp and Vegeable Tempura
Ingredients:
8 Shrimp (remove head, shell and vein but try to leave last bit of tail on)
1 small onion
Baby Carrots (enough for two people)
3/4 cup of flour
4 tablespoons of water
1.5 cups of sesame oil
4 ounces of Japanese radish (grated)
Sauce:
0.5 cup of Dashi
2 tablespoons of soy sauce
0.5 tablespoon of sugar
Method:
Mix the water and flour into a medium thin blend. (Add more water if necessary)
Cut the onion and carrots into nice sized bites.
Dip each piece of onion and carrot into the flour mixture and fry until lightly browned.
Dip each shrimp into the flour/water mixture and fry them in the sesame oil until lightly browned.
Sauce:
Mix the Dashi with the soy sauce and the sugar. add one tablespoon of grated Japanese radish and use this sauce as a dip for the fried shrimp and veggies.
Grated ginger can be added to the sauce for extra flavor.
Ingredients:
8 Shrimp (remove head, shell and vein but try to leave last bit of tail on)
1 small onion
Baby Carrots (enough for two people)
3/4 cup of flour
4 tablespoons of water
1.5 cups of sesame oil
4 ounces of Japanese radish (grated)
Sauce:
0.5 cup of Dashi
2 tablespoons of soy sauce
0.5 tablespoon of sugar
Method:
Mix the water and flour into a medium thin blend. (Add more water if necessary)
Cut the onion and carrots into nice sized bites.
Dip each piece of onion and carrot into the flour mixture and fry until lightly browned.
Dip each shrimp into the flour/water mixture and fry them in the sesame oil until lightly browned.
Sauce:
Mix the Dashi with the soy sauce and the sugar. add one tablespoon of grated Japanese radish and use this sauce as a dip for the fried shrimp and veggies.
Grated ginger can be added to the sauce for extra flavor.
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