Light and Crispy Tempura Batter for Shrimp and Vegetables

Name: Light and Crispy Tempura Batter for Shrimp and Vegetables
Total time: 38 min
Ingredients: 3/4 cup (180 ml) ice-cold water or cold seltzer; 1 large cold egg; 3/4 cup (90 g) all-purpose flour, chilled if possible; 1/4 cup (32 g) cornstarch; 1/2 teaspoon fine salt; 6 cups neutral oil, such as canola, vegetable, or peanut oil; 12 large shrimp (about 340 g), peeled and deveined with tails left on; 2 cups mixed vegetables, such as sweet potato slices, mushrooms, green beans, zucchini, or eggplant; 2 tablespoons all-purpose flour, for dusting; 3/4 cup (180 ml) dashi or water with 1 teaspoon dashi powder; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 teaspoons sugar; 2 tablespoons grated daikon, optional

myhomemaderecipe.com

Make light and crispy tempura batter with ice-cold water, egg, flour, and a little starch. Fry shrimp and vegetables with a thin, lacy crust that stays…

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Ingredients

3/4 cup (180 ml) ice-cold water or cold seltzer
1 large cold egg
3/4 cup (90 g) all-purpose flour, chilled if possible
1/4 cup (32 g) cornstarch
1/2 teaspoon fine salt
6 cups neutral oil, such as canola, vegetable, or peanut oil
12 large shrimp (about 340 g), peeled and deveined with tails left on
2 cups mixed vegetables, such as sweet potato slices, mushrooms, green beans, zucchini, or eggplant
2 tablespoons all-purpose flour, for dusting
3/4 cup (180 ml) dashi or water with 1 teaspoon dashi powder
3 tablespoons soy sauce
2 tablespoons mirin
2 teaspoons sugar
2 tablespoons grated daikon, optional