Shrimp and Vegetable Tempura
Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods.
6 jumbo shrimp, peeled, deveined & butterflied
1 carrot, sliced thinly
4 broccoli, ends removed
4 shitake mushroom
2 slices eggplant, sliced thinly
2 slices sweet potato, sliced thinly
1 cup ice cold water
1 large egg
3⁄4 cups flour
1⁄8 teaspoon baking soda
4 cups canola oil (or any light vegetable oil)
In a medium bowl, mix the water and the egg. (Wet ingredients)
In a separate bowl, mix the flour and baking soda. (Dry ingredients)
Stir the flour mix into the egg mix. Do not over mix. It should be lightly lumpy.
Allow the batter to rest in the fridge, while you prepare the other ingredients.
Prepare items for frying.
Heat the oil in a frying pan. The oil should be hot enough that when you drip batter in it, the drops come to the top immediately. The oil should be 325.
Coat your ingredients in the batter. Place the coated ingredients in the hot oil, turning when the bottom side is lightly browned.
Place the fried ingredients on a paper towel to drain.
Allow the oil to come back to temperature before frying more.