tempura

• metric
• u.s.

ingredients:

• 8 shrimps
• 120 g pumpkin
• 2 green peppers
• 1 potato
• 1 sweet potato
• salad oil
• a little flour

coating:

• 1 egg
• 130 ml cold water
• 65 g flour

dipping sauce:

• 200 ml bonito soup stock
• 50 ml soy sauce
• 30 g sugar

step 1:

Hull shell and devein the shrimp.

step 2:

Make a cut in the stomach side. Cut off the tip of the tail diagonally.

step 3:

Peel the potato and cut into 0.5 cm. slices. Cut the unpeeled sweet potato into 0.5 cm. slices.

step 4:

Slice the unpeeled pumpkin.

step 5:

Cut the green peppers in half lengthwise. Remove seeds.

step 6:

To make coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 7:

Dust all the ingredients lightly with a little flour before applying the coating.

step 8:

With chopsticks, dip the potatoes and the pumpkin into the coating and twirl them around to coat them. Fill a wok over half full with salad oil and heat until 170 °C.

step 9:

Drop the coated pieces into the wok and deep fry, turning them with chopsticks or tongs after several minutes. Fry another minutes or two until they are soft.

step 10:

Follow the same procedure for the green pepper and shrimp, but cook for a shorter period of time until they are a light gold.

step 11:

To make dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil.