Spicy Mayo Tempura | Recipes | Lee Kum Kee Home USA
Keywords
- Lee Kum Kee
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Cooking tools:
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Saucepan
- Stove
- Sifter
- Mixing bowl
- Chopsticks
- Pot
- Deep-fry thermometer
- Paper towel
Ingredients
- 8 shrimp
- 2 Tbsp. potato starch
- 1 Japanese eggplant, 1/4" vertical slices
- ½ kabocha squash, sliced 1/4" thick
- 2 lotus roots, sliced 1/4" thick
- 8 shiitake mushrooms, stems removed
- ½ cup cake flour
- ½ cup potato starch
- ¾ cup ice-cold water
- 1 egg
- vegetable oil, for frying
- 4 bowls steamed rice, for serving
- Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs), to taste
- 3 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 2 Tbsp. mirin
- 2 Tbsp. sugar
- 1 Tbsp. dashi
- 2 Tbsp. water
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