Shrimp and Vegetable Tempura

A light, golden fry that cracks under the teeth. The shrimp remains pearly and the vegetables stay crisp under a lace of ice-cold batter.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 459
• Protein: 21 g
• Carbs: 47 g
• Fat: 20 g

Ingredients

• 12 piece Shrimp tropicale (tigrée) élevage ( peeled )
• 1 piece Zucchini ( in sticks )
• 0.5 piece Red bell pepper ( in strips )
• 4 piece shiitake mushroom ( whole )
• 150 g Wheat flour ( sifted )
• 50 g Corn starch
• 1 piece Egg ( cold beaten )
• 200 ml Mineral water ( ice-cold )
• 750 ml Sunflower oil ( for frying )
• 100 ml dashi stock
• 30 ml soy sauce
• 30 ml mirin
• 10 g Fresh ginger ( grated )

Instructions

1. Product preparation

   Peel the shrimp, keeping the tail. Score the belly to straighten them. Cut the zucchini and bell pepper into 1cm sticks. Clean the shiitakes.

2. Tentsuyu sauce

   In a small saucepan, mix the dashi broth, soy sauce, and mirin. Bring to a boil, then set aside at room temperature. Add the grated fresh ginger to the sauce for a fresh kick.

3. Tempura batter

   Mix the egg and ice-cold mineral water. Pour in the wheat flour and cornstarch. Stir briefly with chopsticks: it should remain lumpy, which is the secret to crispiness.

4. Flash frying

   Heat the oil to 180°C. Lightly flour the ingredients, dip them in the batter and fry them. When the batter is firm and very lightly golden, drain on a wire rack.

Chef's tips

• Do not overwork the batter; lumps create air bubbles that burst during cooking for a lace-like texture.
• The water must be truly ice-cold; the thermal shock with the hot oil is the key.

Storage

Consume immediately. Tempura does not tolerate waiting; it softens.