Shrimp and vegetable tempura
Servings
Ingredients
Plum sauce
1
shallots
1/2
small piece of ginger
250 g
frozen plums
25 ml
plum wine
1/2 tbs
sugar
salt
1/2 tbs
vinegar
Tempura
100 g
flour
100 g
potato starch
1 ts
salt
2
egg yolks
150 ml
ice-cold water
8
raw peeled jumbo shrimp
8
small broccoli florets
8
mushrooms
400 ml
oil for deep frying
Plum sauce
1 1/2
shallots
3/4
small piece of ginger
375 g
frozen plums
38 ml
plum wine
3/4 tbs
sugar
salt
3/4 tbs
vinegar
Tempura
150 g
flour
150 g
potato starch
1 1/2 ts
salt
3
egg yolks
225 ml
ice-cold water
12
raw peeled jumbo shrimp
12
small broccoli florets
12
mushrooms
600 ml
oil for deep frying
Plum sauce
2
shallots
1
small piece of ginger
500 g
frozen plums
50 ml
plum wine
1 tbs
sugar
salt
1 tbs
vinegar
Tempura
200 g
flour
200 g
potato starch
2 ts
salt
4
egg yolks
300 ml
ice-cold water
16
raw peeled jumbo shrimp
16
small broccoli florets
16
mushrooms
800 ml
oil for deep frying
