Tempura

Preparation

1.Cut the vegetables to the desired size.

2.Peel the shrimp, leaving the tail and shell intact just at the base of the tail.

3.Lightly mix the very cold water and the flour (the dough should remain slightly lumpy).

4.Heat the oil to 170–180°C.

5Dip the thoroughly dry ingredients in the batter, then fry them until crispy.

6Drain on a rack or on absorbent paper.

 It's ready!