Tempura of Shrimp and Vegetables

 Tempura of Shrimp and Vegetables

Prep time: 20 minutes

Cooking time: 20 minutes 

Servings: 4 persons

Ingredients:

• flour 
• egg yolk 
• 8 prawns
• vegetables of your choice (courgettes, squash, carrots, onions, spinach leaves, aubergines, seaweed, etc.) 
• plenty of peanut oil

Instructions:

1. Beat the egg yolk in a bowl with a fork, then add a cup of very cold water and mix. 
2. Add 80 g of flour in one go and mix without worrying about any lumps (the Japanese say they bring good luck!). 
3. Set the batter aside in a cold place, or place the bowl in a larger container with ice cubes. 
4. Shell the prawns (leaving the tail) and, with a sharp knife, score the lower part so that they do not curl during cooking. 
5. Clean the vegetables and, depending on the type chosen, cut them into slices, rounds, cubes, rings. 
6. Dip them in the batter and fry them in hot oil, a few at a time. Drain them on kitchen paper. 
7. Pass the prawns in a veil of flour, dip them in the batter and fry them in the same oil as the vegetables, very hot. 
8. Drain them and serve them with the fried vegetables.

A light fried

This Japanese dish is characterized by a light batter which allows you to obtain dry and crunchy fried food;  molluscs and small fish are often added to vegetables and prawns.  Tempura is usually accompanied by boiled long-grain rice, with wasabi (a spicy cream made from green radish, and from soy sauce)