Tempura Shrimp and Vegetables

Ingredients

  • 10 fresh shiso leaves
  • 1 large white onion, peeled and cut into ½-inch thick rings
  • 10 fresh shiitake mushrooms (about ¾ pound), stemmed
  • 2 tablespoons Asian sesame oil
  • 1 ½ tablespoons baking powder
  • 2 cups all-purpose flour
  • About 6 cups vegetable or peanut oil for frying
  • + 8 more ingredients
    • Salt and pepper
    • 12 large shrimp, peeled, deveined, tail shells left intact
    • 10 green beans, trimmed
    • ¼ cup mirin (Japanese sweet rice wine)
    • ½ cup daikon radish, finely grated (from about 4 ½-inch piece)
    • 2 teaspoons fresh ginger, finely grated (from about ¾-inch piece)
    • ½ cup light soy sauce
    • ¼ cup dashi

1. Make dipping sauce In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.) 2. Make tempura ...

View full recipe at SpringPad

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