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Shrimp and Vegetable Tempura
Crispy tempura of peeled shrimp and an assortment of vegetables (carrot, zucchini, eggplant, celery leaves) served with a lightly sweet dashi sauce. A simple Japanese specialty in four steps: cutting, batter, sauce, and frying, ideal for a light meal or a tasty appetizer.
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Critical Success Points
- • Cut the vegetables into very thin slices for quick cooking.
- • Dry the shrimp thoroughly to avoid oil splatters.
- • Maintain the oil at 170 °C throughout frying.
Safety Warnings
- • Oil at 170 °C can cause severe burns; handle with care.
- • Never leave the oil unattended.
- • Use kitchen gloves if necessary.
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