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Shrimp & Mushroom Tempura

Oct. 28, Mon. 2013

Rika's TOKYO CUISINE

Shrimp & Mushroom Tempura

Ebiten & Maitaketen

  • Seafood
  • Vegetables

Difficulty

Ingredients (Serves 2)

4 jumbo shrimps, thawed if frozen
50g maitake mushrooms
1 cup tempura flour
3/4 cup (150 ml) sparkling water, chilled
Vegetable oil for deep-frying

Directions

  1. 1. Prepare the shrimps. Remove the shell and legs, and devein them. After that, rub them with salt and rinse in water to remove the fishy odor.
  2. 2. Cut the hard spikes from the end of the tail. Make small slices on the underside of the shrimps to prevent them from curling up when they are deep-fried.
  3. 3. Tear the maitake mushrooms into chunks.
  4. 4. Add the sparkling water to the tempura flour and mix.
  1. 5. Heat the oil to 170℃. Coat the shrimps and maitake mushroom with the batter, and gently place them in the oil.
  2. 6. Deep-fry until the batter has turned golden brown.
  3. 7. Serve with soba dipping sauce (sobatsuyu).