Shrimp Tempura Salad - Andrew Zimmern

Ingredients

• 1 pound u-15 sized shrimp
• 6 cups soybean oil
• 3 cups cake flour, plus some extra for dusting
• 3 eggs
• 1 cup of ice water
• 1/2 lb peeled carrots (2-3 medium), coarsely chopped, blanched for 60 seconds and shocked in ice water, drained and dried well
• 1 cup soybean oil
• 1/4 cup peeled, chopped fresh ginger
• 1/2 cup rice vinegar
• 1/4 cup chopped shallots
• 1/4 cup soy sauce
• 1 tbsp sugar (or more to taste)
• 3 tbsp toasted sesame oil
• 2 tbsp fresh lemon juice
• 8 fresh shiso leaves (optional)
• Salt and freshly ground white pepper to taste
• 2 or 3 sliced blanched and cooled carrots
• 1 cup cooked fresh cleaned soybeans (eda made)
• 1/2 pound of blanched and cooled string beans
• 2 cups diced firm tofu
• 6 small heads of baby bok choy, blanched and cooled
• Lettuces
• Arugula
• Watercress
• Mint
• Cilantro
• Toasted sesame seeds