# 125 海老と野菜の天ぷらの作り方

tempura batter mix

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour creates a lighter batter, while all-purpose flour is more economical.

Remove the stem from the eggplants, cut them in half lengthwise, and make cuts in the flesh (soak in water for 5 minutes).

Peel the lotus root and slice it into 7mm rounds (soak in water for 5 minutes).

Remove the stems from the shiitake mushrooms and make decorative cuts on the caps.

Peel the tough parts of the asparagus and cut them in half.

Trim the tops of the shishito peppers and poke holes in them with a fork.

Prepare the shrimp: peel the shells, remove the intestinal tract, bend the tail and cut a little at the tip, and make a cut on the belly side and pound the back with the knife's flat side.

Sift the flour into a bowl.

Pat dry the eggplant and lotus root with paper towels.

In a bowl, beat the egg, add cold water, and mix with a whisk, skimming off the foam with a ladle.

Add flour to the egg mixture and mix with chopsticks.

Dust the ingredients with flour, shake off excess flour, and deep-fry in oil at 170℃.

Cooking Techniques

Spice Level:

Dietary

Allergens