Shrimp and ginger tempura

 

Ingredients

・ Peeled shrimp (deveined): 150g

・ A [Potato starch: 0.5 tablespoons]

・ Sake: 0.5 tablespoons

・ Ginger: 2 cloves

・ Mitsuba: 1/2 bunch

・ Tempura flour: just under 5 tablespoons

・ Water: 4-4.5 tablespoons

・ Salt: to taste

・ Frying oil: to taste

・ Place shrimp and A in a bowl and mix well. Rinse under running water until clear, then drain in a colander. Drain and cut into 2-3 equal pieces.

・ Julienne the ginger with the skin on.

・ Cut the mitsuba into 4cm lengths.

・ Heat the frying oil to 170°C (350°F). Insert chopsticks into the oil and fine bubbles form.

Directions

1. Put the shrimp, ginger, mitsuba, and tempura flour into a bowl and mix well, then add the water little by little and mix roughly.

2. Use a large spoon to scoop up 1 and fry, then place in the oil and press down with chopsticks to slide the mixture into the oil.

3. Fry for about 4 minutes, turning occasionally, then drain the oil, plate, and garnish with salt to finish.