Shrimp Tempura Dinner

Ingredients

• 16 large shrimp, peeled and deveined
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 egg
• 1 cup ice water
• 4 cup vegetable oil
• ½ cup soy sauce
• ¼ cup mirin
• 1 tsp dashi granules
• 1 tsp sugar
• ½ lb green beans, trimmed (optional)
• 1 sweet potato, thinly sliced (optional)
• 2 cup broccoli florets (optional)

Steps

1. Prepare the dipping sauce: In a small saucepan, combine soy sauce, mirin, dashi granules, and sugar. Bring to a simmer over medium heat, then remove from heat and set aside.
2. Prepare the shrimp and vegetables: Pat the shrimp dry. If using, prepare desired vegetables by slicing thinly or cutting into small pieces. In a large bowl, whisk together all-purpose flour and cornstarch.
3. Make the tempura batter: In a separate bowl, whisk the egg with ice water. Gradually add the wet mixture to the dry ingredients, mixing just until combined. Do not overmix; lumps are desirable.
4. Heat oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat to 350°F (175°C).
5. Fry tempura: Dip each shrimp and vegetable piece into the batter, allowing excess to drip off. Carefully place a few pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes until golden and crispy, flipping once.
6. Drain and serve: Remove fried tempura with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Serve immediately with the prepared dipping sauce.