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japaneseutama· 2 servings

≈771 kkal · P 24.6g · L 37.8g · KH 84g (per recipe, TKPI estimate)

Tempura Campuran

MBG-eligible

Tempura Moriawase

Tempura Campuran
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 200g large shrimp, peeled and deveined
  • 150g white fish fillet (e.g., cod), cut into 4 cm pieces
  • 1 small sweet potato, sliced 5 mm thick
  • 1 small eggplant, sliced 5 mm thick
  • 8-10 shiitake mushrooms, stems removed
  • 8-10 green beans, trimmed
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) cake flour
  • 1 large egg, lightly beaten
  • 3/4 cup (180ml) ice‑cold water
  • Vegetable oil for deep‑frying (e.g., canola), about 2 L
  • Sea salt, to taste
  • Lemon wedges, for serving

Instructions

  1. 1Prepare all ingredients: pat shrimp and fish dry, coat vegetables with a light dusting of flour.
  2. 2In a bowl, whisk together the egg and ice‑cold water; add the flours and mix briefly to form a lumpy batter—do not overmix.
  3. 3Heat the oil in a deep pot to 170 °C (340 °F).
  4. 4Dip each piece of seafood or vegetable into the batter, allowing excess to drip off, then carefully lower into the hot oil.
  5. 5Fry in small batches for 2‑3 minutes until the coating is pale golden and the interior is cooked; remove with a slotted spoon and drain on paper towels.
  6. 6Season the tempura lightly with sea salt and arrange on a serving platter.
  7. 7Serve immediately with lemon wedges and, optionally, a dipping sauce such as tentsuyu.

Source: llm-generated