Deep-fried radish and ginger

 

Ingredients:

150g Daikon Radish

5-6 Mitsuba (Japanese parsley)

30g Pickled Ginger

50g Peeled Shrimp

50g Tempura Flour

Approx. Frying Oil

Directions:

1. Peel the daikon radish and shred it. Cut the mitsuba into bite-sized pieces, and cut the peeled shrimp into thirds if they are large.

2. Place 1. and the pickled ginger in a bowl and mix well. Add the tempura flour and mix. Let sit for about 5 minutes until the moisture from the vegetables blends into the mixture.

3. Pour oil into a deep-frying pan, covering the bottom by about 3cm, and heat to 170°C. Gently shape 1. into the pan, then fry until the shrimp is cooked through and crispy all over. Done!