Tempura Shrimp and Vegetables Recipe | Epicurious

Name: Tempura Shrimp and Vegetables Recipe | Epicurious
Ingredients: 1/4 cup dashi; 1/2 cup light soy sauce; 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece); 1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece); 1/4 cup mirin (Japanese sweet rice wine); 10 green beans, trimmed; 12 large shrimp, peeled, deveined, tail shells left intact; Salt and pepper; About 6 cups vegetable or peanut oil for frying; 2 cups all-purpose flour; 1 1/2 tablespoons baking powder; 2 tablespoons Asian sesame oil; 10 fresh shiitake mushrooms (about 3/4 pound), stemmed; 1 large white onion, peeled and cut into 1/2-inch thick rings; 2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices; 10 fresh shiso leaves

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The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1)....

Keywords

japanese
daikon
green bean
shrimp
shiitake mushroom
ginger
starter
main
dinner
dairy free
deep fry
epicurious

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Ingredients

1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves