TEMPURA

Ingredients

• Female Capelin

  3 ⅜ servings or 340g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, unenriched

  6 tbsp or 47g

• Potato Starch

  Bob's Red Mill

  3 tablespoon or 34g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Water

  Plain, clean water

  260g

• Umami Broth, Dashi Powder

  Muso From Japan

  1 packet or 10g

• Soy sauce

  Regular sodium, Shoyu

  30g

• Mirin

  Sun Luck

  30g

Directions

1. Start by preparing the shrimp by removing the shells (it’s easiest to pull them off just beneath the legs), you can leave the tails on!
2. Next, make a cut down the back of the shrimp and devein it by pulling out the black line, pull the shrimp away from the black line as you hold it down with your knife (not all shrimp have this so don’t worry if you can’t find it!)
3. Make some small slices down the length of the shrimp and then flatten it with your knife (this will prevent it from curling up when you fry)
4. Next, prepare your batter - chill some mixing bowls and add an ice-cube (keeping everything cold will prevent your batter becoming too sticky)
5. Add 6 tbsp of cake flour, 3 tbsp of potato (or cornstarch), mix one beaten egg with 130ml of chilled soda water and then mix all those ingredients (be careful not to over mix!)
6. Heat oil in a frying pan over a medium heat until 320-350F, dip your ingredients into the batter (shake off any excess) and fry for 3 minutes on each side until golden brown for sea-food or until you see a nice fried color for the vegetables
7. To make a ten-tsuyu dipping sauce - add 130ml of dashi fish stock, 30ml of soy sauce, 30ml of mirin to a sauce-pan and simmer for a few minutes over a low heat

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