serving: 2
Ingredients:
7 pcs shrimp peeled deveined
80 g onions julienne
40 g sweet potatoes
40 g eggplant
1/2 cup cold water
1 pc ice cube
2 tbsp water for the sauce
2 cups vegetables oil
Tempura Agemono inclusions:
Tempura Coating Mix 90g
Tempura Sauce 30g
Instructions:
1. for the vegetables: julienne cut: onions,sweet potatoes, and eggplant. Set aside.
2. for the shrimps: Wash the shrimps. Remove the head, peel then make an incision on the stomach of each shrimp and push down so that it stays straight. Set aside and refrigerate.
3. To make batter: Open tempura coating mix then add the ice cold water, and 1 piece of ice cube, stir just until slightly lumpy. Do not overmix.
4. Dip shrimp in the batter and coat lightly. Immediately deep-fry until crisp and golden. Set aside.
5. In the remaining batter, combine onions, sweet potatoes, and eggplant. Mix together. Place the cookie cutter in the pot. Add the vegetables, cook until crisp and golden. Set aside.
6. To make the sauce: Dilute McCormick Tempura Sauce with 2 tablespoons water and we are done. Serve with steamed rice. Enjoy!
15 май 2020
