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Veggie and Shrimp
Tempura
Ingredients:
2 eggs
2 cups ice water
2 ½ cups flour
8 large shrimp, peeled and deveined
1 sweet potato, cut into slices
8 mushrooms
1 zucchini, cut into slices
2 ¾ cups vegetable oil
Directions:
Mix together all ingredients for soy dip and set aside Plug in the Fondue Pot. Add oil
to the Fondue Pot and set to medium-high heat. Test the oil temperature with a candy
thermometer, oil should read 360℉.
Whisk together the eggs and ice water (without ice) until just mixed together. Gently mix
in 2 cups of flour until just barely incorporated. Add the last ½ cup of flour onto a plate. In
small batches, roll the vegetables and shrimp in the flour, dip into the tempura and place
into the oil.
Fry until golden brown and crispy. Rest on a tray with paper towels, to soak up extra oil.
Dunk into soy dip and enjoy!
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For soy dip:
3 tbsp low sodium soy sauce
1 tbsp sriracha
3 tbsp sesame oil
1 ½ tbsp rice wine vinegar
½ tsp honey
½ tsp ginger, peeled and minced
½ tbsp toasted sesame seeds
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