Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
·
100g
of shrimp, peeled and deveined
·
50g
of zucchini, thinly sliced
·
50g
of bell pepper, thinly sliced
·
30g
of all-purpose flour
·
20g
of cornstarch
·
1
egg yolk
·
150ml
of cold sparkling water
·
Salt
to taste
·
Oil
for frying
Kitchen Tools Needed:
·
Deep
fryer
·
Mixing
bowl
·
Tongs
·
Paper
towels
·
Whisk
Instructions:
·
In
a mixing bowl, combine all-purpose flour, cornstarch, and a pinch of salt.
·
Add
the egg yolk and cold sparkling water to the dry ingredients and whisk until
just combined, ensuring it remains lumpy.
·
Heat
oil in a deep fryer to 180°C (350°F).
·
Dunk
the shrimp and vegetable slices into the batter, coating them lightly.
·
Carefully
place the battered shrimp and vegetables into the hot oil, frying in small
batches until golden and crispy, about 2-3 minutes.
·
Use
tongs to remove the tempura from the oil and drain on paper towels to remove
excess oil.
·
Serve
hot with a dipping sauce of your choice.
Macros:
·
Total
Calories: 450kcal
·
Carbs: 35g
·
Proteins: 18g
·
Fats: 28g