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Categories:Viewed: 67 - Published at: 8 years ago
Ingredients
- 1 tbsp Mayonnaise
- 4 Shrimp
- 1 Eggplant (small)
- 50 grams Kabocha squash
- 2 Raw shiitake mushrooms
- 2 leaves Shiso leaves
- 50 grams Flour
- 75 ml Water
- 1 Vegetable oil
- 2 cm Lotus root
Method
- Devein and peel the shrimp, but keep the tail on.
- Make 3 or 4 slits on its underside.
- Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section.
- Make small incisions to cut the sinew, and pull the shrimp straight.
- Slice the eggplant in half lengthwise.
- Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain.
- Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces.
- Remove the stalks of the shiitake mushrooms and cut in half.
- Peel the lotus roots and slice into 5 mm wide pieces.
- Soak in water with a little vinegar and drain.
- Put some mayonnaise into a bowl.
- Add water in batches and mix well.
- When mixed evenly, add the flour.
- Stir until it's still slightly floury.
- Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7.
- Deep-fry in vegetable oil.
