I love cooking different ethnic foods. Japanese foods are always delicious. There is a lot of frying involved in this but worth it. Get the largest shrimp you can find for this recipe. I get fresh water shrimp from my local Kroger… they are huge!!!

Serves 2
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  1. 1 Sweet Vidalia Onion, sliced about 1/4″ thick
  2. 1 Kabocha Gourd, sliced ~2 per person about 1/4″ thick (a Japanese variety of gourd)
  3. 1 Japanese sweet potato, sliced about 1/4″ thick
  4. 12 Shrimp, butterflied, remove any veins and make slight cuts perpendicular on the bottom of the shrimp to keep from curling (can substitute with chicken tenderloins)
  5. 3 cups canola oil
  6. (can use any other vegetables that you enjoy (eg. broccoli, eggplant, cauliflower))
  1. 1 cup all-purpose flour
  2. 1 cup ice cold water
  3. 1 egg yolk
  4. Extra flour on the side for dusting
Dipping sauce
  1. 1 1/4 cup Dashi
  2. 1/4 cup Mirin
  3. 1/4 cup soy sauce
  4. ( Make dipping sauce ahead of time before frying)
  1. Have everything ready to go before frying.
  2. While the oil is heating, prepare the batter: stir together the egg yolk and the ice water very lightly, do not beat. Add the flour all at once and mix very lightly. The batter will have lumps of unmixed flour and be thick and very lumpy. Make sure all items are dry and ready and lay them out beside the pan containing oil, together with a bowl of flour for dusting and the batter. It is also best to use a long pair of cooking chopsticks to insert batter items into the oil. These are about twice as long as standard eating chopsticks.
  1. Check the temperature of the oil before you begin frying. It should be approximately 325-350 degrees. Dip each item first into the flour, then into the batter, then put it gently into the oil. Deep-fry for 1-3 minutes or until golden brown, turning occasionally. Cook only a few items at a time to make sure they do not stick together. Periodically skim bits of batter out of oil.
  2. Place cooked tempera on a rack or paper towel to drain before placing on individual plates.
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