Tempura

Recipes of Fish and Seafoods

Japanese Cooking

Ingredients serves 4

For the Tempura Sauce

• 10 tablespoons water
• 3 tablespoons soy sauce
• 3 tablespoons mirin (sweet rice wine for cooking)
• 1 teaspoon sugar
• 1 teaspoon hondashi (powdered fish broth )

For the batter

• 1 cup ice water (refrigerated)
• 1 egg
• 1 cup all-purpose flour
• ? cup self-rising flour
• 1 teaspoon salt

For the tempura

• 11 oz Ecuadorian shrimp
• 2 red and 2 green bell peppers
• 2 eggplants
• 2 onions, peeled
• 2 zucchini
• 1 package of mushroom
• All purpose flour
• Oil for frying

Preparation

1 Mix the sauce ingredients and reserve. Mix the batter until smooth and refrigerate.

2 Peel the shrimp, make a cut along the back and gently remove the intestine. Slice all vegetables.

3 Dip each ingredient in flour and then in batter. Fry in hot oil. Serve immediately with the Tempura Sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

These delicate batter-fried shrimp and vegetables call for the fresh crispness of a Casablanca Sauvignon Blane from the most recent vintage. The wine will nicely fill the citrus role of the lemon, leaving a pleasant fresh sensation. This is a classic example of an alliance by contrast.