Ingredients : 22 raw
jumbo shrimps, peeled and devein leaving the tail intact
2 cups
iced water
2 cups
tempura flour
2 egg yolks
1
large zucchini, cut into strips
1
red pepper, cut into strips
1
onion, cut into rings
Cooking oil for deep frying
Tempura flour for coating
Japanese sauce to serve
Method :
To straighten the shrimps, cut 4 incisions
in the under-section of each shrimp. Coat the shrimps lightly except the
tail with the tempura flour, shaking off any excess. Mix the egg yolks
with water and tempura flour. Use immediately upon mixing. Heat a wok
with oil to medium heat. Coat the shrimp with the batter and dip
them into he hot oil to briefly fry until lightly golden. Remove from
the pan and drain well with paper towels. Repeat the process with the
vegetable pieces. Serve immediately while hot with the Japanese soy
sauce.
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