Tempura Recipe

Ingredients:

• 1 lb large or extra-large shrimp, peeled and deveined, tails on
• 3 cups assorted vegetables (see Cook’s Tips)
• High-heat oil (such as canola or peanut)
• 1 package (10 oz) tempura batter mix
• Ice-cold, carbonated water
• Salt
• For Dipping Sauce:
• 1/4 cup mirin (Japanese rice wine)
• 1/4 cup soy sauce
• 1/2 cup water
• 1/2 Tbsp sugar
• Grated daikon, to taste

Directions:

1. To prepare dipping sauce, mix all ingredients and set aside.
2. On a tray, arrange prepared shrimp and vegetables. Place skewers through the lengths of the shrimp to keep them straight.
3. Line a sheet pan with a double layer of paper towels. Preheat oven to 200° F.
4. In a medium pot, pour 2-3 inches of oil and heat on medium-high. Using a candy thermometer, keep oil between 350-360° F while frying.
5. Make half the package of tempura batter, following package directions, substituting carbonated water for tap water. The mixture should be clumpy, and the water should retain some fizz.
6. Dip vegetables, one variety at a time, into the batter. Shake off excess and carefully slip into pot of hot oil. Do not overcrowd pot. Fry for a minute or two on each side. Tempura should be pale and not fried till golden. Remove to paper towels and immediately sprinkle with salt. Work in batches until everything is cooked.
7. Gently remove the paper towels from the sheet pan, and keep fried vegetable tempura in warm oven while shrimp is prepared.
8. Make second half of the package of tempura better with carbonated water.
9. Dip shrimp in batter and fry as for the vegetables.
10. Serve immediately with dipping sauce.
11. Cook’s Tips:
12. Suggested vegetables: 
13. Sweet potato, peeled and cut in 1/4-inch slices
14. Carrots, peeled and cut on bias in 1/4-inch slices
15. Onion, 1/2-inch rounds
16. Eggplant, 1/2-inch rounds or half moons
17. Bell pepper, 1/2-inch thick strips
18. Cauliflower or broccoli, in small florets
19. Mushrooms, stems trimmed and dirt removed