Shrimp, Squid and Vegetable Tempura
Ingredients
- For the tempura batter
- 4 egg yolks
- 600 milliliters Iced water
- 300 grams Pastry flour
- For the sauce
- 200 milliliters fish stock
- 4 Tbsps Rice wine (sweet)
- 5 Tbsps light soy sauce
- 20 grams ginger
- 1 pc Wasabi (or white radish)
- 2 lemons
- For serving
- 12 shrimp (cooked)
- 300 grams Squid ring (without breading)
- 6 scallions
- 200 grams carrots
- 6 Radish
- ½ Cucumber
- 1 bunch parsley
- 1 Zucchini
- 2 onions
- vegetable oil (for cooking)
Preparation steps
Remove the shrimp shells and heads. Thaw the squid.
Remove the dark greens from the scallions, cut into about 5 cm (approximately 2 inch) long pieces. cut about 2 cm (approximately 1/2 inch) of one piece into thin slices.
Peel the carrot and cut into 5 cm (approximately 2 inch) long julienne strips, then gather into small bundles and tie with parsley stems.
Rinse the cucumber, cut into 5 cm (approximately 2 inch) long pieces and then cut crosswise leaving onen side intact and open up like a fan.
Rinse the zucchini and cut into slices.
Cut the onions into eighths and thread each one on a wooden skewer.
For the batter, combine yolks with ice water and briefly stir.
For the sauce, combine the fish broth with rice wine and soy sauce in a saucepan and heat. Peel the ginger and grate finely. Peel the wasabi (or radish) and finely grate. Cut the lemon cut into wedges and put everything in different bowls. Sauces are individually mixed at the table.
Heat the oil in the wok and keep warm on a chafing dish.
At the table, dip the ingredients in the tempura batter and cook in oil. Enjoy with the sauces.
