You may also like
Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 8 None large raw shrimp, peeled, tails intact, butterflied, deveined
- 3.5 oz winter squash, thinly sliced, cut into 3 1/2 x 1 inch pieces
- 1 None carrot, thinly sliced lengthwise
- 2 None long, thin eggplant, trimmed, thinly sliced lengthwise
- 1 cup tempura flour, plus extra to dust
- None None canola oil, to deep-fry
- None None dipping sauce, to serve
- None None tempura dipping sauce, to serve
Method
- Dust shrimp and vegetables lightly in tempura flour. Set aside.
- Heat oil to 350°F in a deep-fryer or heavy-bottomed saucepan. Whisk together tempura flour and 1 cup cold water until just combined. Batter should still be lumpy. Working in batches, dip shrimp and vegetables in batter then deep-fry for 2-3 mins, until golden brown. Drain on paper towels.
- Arrange on a serving plate. Serve with dipping sauce.
