Tempura

• 150 g shrimp
• 5 g pepper
• 5 g zucchini
• 5 g carrots
• 500 ml oil
• 150 g tempura flour
• 250 ml water
• 20 ml soya sauce
• 20 ml mirin
• 80 ml dashi or 80 ml water

1. Peel Shrimp shell and keep aside.
2. Cut pepper, zucchini and carrot in small dices.
3. Mix tempura flour and water.
4. Dip and deep fry in heated vegetable oil to 170 degrees.
5. Mix the sauce ingredients together in a bowl.
6. Serve tempura alongside with sauce.

shrimp, pepper, zucchini, carrots, flour, water, soya sauce, mirin, water

Taken from www.food.com/recipe/tempura-62162 (may not work)