@__nessouille__: Ingredients: For the tempura: * 200 g shrimp, peeled and deveined (tails on if desired) * 1 small sweet potato, thinly sliced * 1 zucchini, sliced into sticks * 1 onion, cut into rings * 8–10 green beans or asparagus spears * Neutral oil (vegetable or canola) for deep frying For the batter: * 1 cup (125 g) all-purpose flour * ¼ cup (30 g) cornstarch * 1 large egg * 1 cup (240 ml) ice-cold sparkling water (or ice water) * A few ice cubes (to keep the batter cold) For the dipping sauce (Tentsuyu): * 120 ml dashi stock (or vegetable stock if preferred) * 60 ml soy sauce * 60 ml mirin * 1 teaspoon sugar Instructions 1. Prepare the sauce: Combine the dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a gentle simmer until the sugar dissolves. Set aside. 2. Heat the oil: Fill a deep pan or pot with about 5 cm of oil and heat to 170–180°C. 3. Make the batter: In a bowl, lightly beat the egg. Add the ice-cold sparkling water, then gently stir in the flour and cornstarch. The batter should remain slightly lumpy—don’t overmix. 4. Coat the vegetables and shrimp: Pat them dry. Lightly dust with flour before dipping into the batter. 5. Fry: Carefully place pieces into the hot oil without overcrowding the pan. Fry for about: * Shrimp: 2–3 minutes * Vegetables: 2–4 minutes, depending on thickness 6. Drain: Remove with a slotted spoon and drain on a wire rack or paper towels. 7. Serve immediately: Enjoy while hot with the dipping sauce. Tips for Extra Crispy Tempura * Keep the batter very cold. * Mix the batter as little as possible. * Fry in small batches to maintain the oil temperature. * Serve immediately for the best crispness. #Recipe #fyppp #tempurashrimp #viral #food

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Tuesday 28 July 2026 16:20:04 GMT