Prawn and Vegetable Tempura

Homemade Shrimp Tempura is a quick and easy starter recipe that doesn’t require a lot of expensive ingredients, but, definitely fancy-worthy!
You can even fry all your favourite vegetables or even fish in this flavourful all-in-one batter. The most important technique is to use ice cold water in your batter so when you fry them, the temperature yields a greater reaction and makes the tempura crunchier.
However, do also note to control the temperature of the oil, fry your tempura in batches to prevent the temperature from dipping too much!

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12tiger prawns (de-shelled, leaving tail on)
5large shiitake mushrooms
1Lotus root (3 inches)
3tbsp tempura flour for coating
200g tempura flour
350ml ice cold water
1 egg
Salt to taste
150ml water
50ml Japanese soyu
50ml mirin
1inch knob ginger (grated)



Peel off the shells and heads of the prawns, leaving the tail intact.
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Lightly cut the vein at the bottom of the prawns, breaking the veins, set aside.
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Prepare the sauce in the small saucepan, bring to a light boil, set aside.
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Prepare batter by combining tempura flour, ice cold water and egg, whisk well.
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Coat the prawns onto the tempura four, then to the tempura batter, set aside.
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Heat up medium heat oil till 180°C.
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Slowly, slide prawns and vegetables into the oil, do not overcrowd the pan.
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Fry until golden brown.
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Serve hot with dipping sauce top with grated ginger.
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