Japanese Tempura
Tempura batter
Ingredients:
1 cup Tempura Flour
1 cup ice water
Instructions:
1.Place Tempura flour in bowl, add the water while stirring constantly with a wire whisk.
2.Cover and keep for future use.
Tempura sauce
Ingredients:
15 g bonito flakes
1 cup water
1/4 cup Mirin
1/4 cup Shoyu (soy sauce)
Garnish:
2 tbsp Grated daikon radish
1 tbsp Grated ginger
Other ingredients:
20 pcs Shrimp size 20-25 per kg
6 pcs shitake mushrooms
1 pc green bell pepper
160 g Lapu-lapu fish fillet
Instructions:
1.Remove the heads from the shrimps, shells and devin, but leave the tail on.
2.Press the tails with a knife to squeeze out excess liquid.
3.Make 3-4 cuts on the underside of the shrimps and press gently on a chopping board to prevent from curling up during cooking.
4.Cut off stems from mushrooms.
5.Cut the bell peppers in half, remove the seeds and cut into 6 equal sides.
6.Start heating the oil till gradually used.
7.Dip the shrimps, mushrooms, bell peppers, and lapu-lapu in the flour, then shake the excess.
8.Dip in the batter and slide gently into the oil
9.When it turn to a crispy golden color, remove and drain
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