Potato and Sakura Shrimp Tempura

 

Ingredients:

150g potatoes

1 stalk mizuna (mizuna)

10g dried sakura shrimp

50g tempura flour

Approx. frying oil

Directions:

1. Peel the potatoes and shred them into thin strips. Rinse in water and drain thoroughly. Cut the mizuna into bite-sized pieces.

2. Mix ingredients 1 and the dried sakura shrimp thoroughly in a bowl, then add the tempura flour and mix. Leave for about 5 minutes for the moisture from the vegetables to combine.

3. Pour oil into a deep-frying pan, covering the bottom by about 3cm, and heat to 170°C. Gently place 2. into the pan, using a ladle to shape the 2. mixture, and fry until golden brown. Done!