published on 10 July, 2018 at 11:03
For the Dipping Sauce:
75ml Soy Sauce
1 Tbsp Grated Ginger
1 Tsp Mashed Garlic
For the Tempura Batter:
2 Egg Yolks
450ml Soda Water
1/2 Tsp Salt
80g Ice Cubes
Ingredients For Frying:
1 Litre Vegetable Oil
50ml Sesame Oil
350g Jumbo Shrimp
350g Mixed Vegetables (I used white asparagus and spring onions)
Mix together the ingredients for the dipping sauce and set aside.
Clean your shrimp and make 3 or four cuts on the underside of the shrimp to stop them completely curling up when cooked.
Cut your vegetables so they are all roughly the same size.
Mix together the wet ingredients for the cake, not including the hot coffee.
Now make the batter.
Add the egg yolks to a large bowl and pour in half of the soda water and whisk.
Add the salt, ice cubes and remaining water then mix.
Add the flour and then just prod with a whisk, do not whisk as we want to prevent the activation of the gluten in the flour.
Set aside and allow to rest for 5 minutes
Whilst this is resting heat your vegetable oil and when at 170°C or 325°F add the sesame oil.
Keep your oil at this temperature throughout the cooking process taking a break as required to allow the oil to reheat after each batch of cooking.
Return to your batter and give it a gentle stir.
Dip your ingredients for frying in to a little flour and then dip into the batter before transferring to the hot oil.
Sprinkle over a little more batter early in the cooking process and fry for 2-3 minutes.
Remove and drain on kitchen paper.
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