- Serves: 4
- Calories: 634 kcal
- Total Time: 40 m
- Prep: 15 m
- Cook: 25 m
- Japanese: Tempura
- 8 shrimps
- 4 ounces pumpkin
- 2 green peppers
- 1 potato
- 1 sweet potato
- salad oil
- a little flour
- 1 egg
- 1/2 cup cold water
- 1/2 cup flour
Hull shell and devein the shrimp.
Make a cut in the stomach side. Cut off the tip of the tail diagonally.
Peel the potato and cut into 1/4 in. slices. Cut the unpeeled sweet potato into 1/4 in. slices.
Slice the unpeeled pumpkin.
Cut the green peppers in half lengthwise. Remove seeds.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust all the ingredients lightly with a little flour before applying the coating.
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 340°F.
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.
Follow the same procedure for the green pepper and shrimp, but cook for a shorter period of time until they are a light gold.
To make dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil.
Dip the pieces into either the dipping sauce or just salt.
Japanese foods recipes
Int'l. recipes with a Japanese twist