Crispy Tempura

Ingredients

All-purpose flour

1 cup

Cornstarch

1/2 cup

Cold water

1 cup

Ice cubes

1/2 cup

Vegetable oil

for frying

Salt

to taste

Assorted vegetables (such as sweet potatoes, bell peppers, and zucchini)

2 cups, sliced

Shrimp

1 pound, peeled and deveined

Dipping sauce (Tentsuyu)

Soy sauce

1/4 cup

Mirin

1/4 cup

Dashi (Japanese soup stock)

1 cup

Grated daikon radish

for garnish (optional)

Instructions

1. Prepare the dipping sauce by combining soy sauce, mirin, and dashi in a small saucepan. Heat gently and set aside to cool.
2. In a large bowl, whisk together the all-purpose flour and cornstarch until well combined.
3. Add the cold water and ice cubes to the flour mixture. Stir until just combined; the batter should remain lumpy for the best texture.
4. In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the tempura.
5. Dip the shrimp and sliced vegetables into the batter, allowing any excess to drip off.
6. Carefully place the battered ingredients into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side.
7. Once cooked, remove the tempura from the oil and drain on a paper towel-lined plate. Sprinkle with salt to taste.
8. Serve the tempura hot with the prepared dipping sauce on the side, and garnish with grated daikon radish if desired.