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 fill 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.
