日料蔬菜虾天妇罗天婦羅VEGETABLE SHRIMP TEMPURA
Use any combination of vegetables for tempura, including lotus root, broccoli, kabocha squash, pumpkin, eggplant, sweet potato, shiitake and any other mushrooms, carrot, zucchini, okra, broccoli, peppers, and asparagus—the list is as long as the vegetables available at your market. You can also use tender leaves like shiso, a delicacy in Japan. With leaves, batter only one side and fry quickly for about 30 seconds.
用料：
TEMPURA BATTER 面糊
2个egg yolks 鸡蛋黄
2 cups 480mlcold water 凉水
¼ cupice cubes 冰块
2 cups 240克cake flour 低筋面粉
VEGETABLE TEMPURA 
1 pound 450克 / 虾 8只Shrimp，vegetables, sliced on an angle into bite-size pieces 各种蔬菜 / 虾
½ cup 60克cake flour 低筋面粉
2 quarts 1.9升vegetable oil 菜油
¼ cup 60mltoasted sesame oil 芝麻油
Tempura dipping sauce 传统酱汁
1 cup 240mldashi 高汤
¼ cup 60mlsoy sauce 酱油
¼ cup 60mlmirin 味醂
8 ouncesdaikon peeled thickly 白萝卜去皮
½-inch ginger 姜片
做法：
Use a handful of chopsticks to mix the yolks and water 蛋黄和水搅拌均匀
Add ice cubes to the egg mixture加入冰块
Add the flour加入面粉
Stab at the batter to combine until it has the consistency of heavy cream—don’t overmix！       搅拌至面糊状即可，不要搅拌过度
 prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you’ll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don’t use a wok). Add the vegetable oil and sesame oil.
Add a touch of sesame oil to the pan.  Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook.          While the oil is heating, prepare the tempura batter.Heat the oil to 360°F （ 180 度 ）over high heat. Use a candy thermometer or follow the old-school method to judge the temperature.If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.
Lightly dredge the vegetables / shrimp in flour裹上干面粉
Dip into the batter just before frying  裹入面糊
Fry the tempura. Immediately lay the vegetables in the hot oil. 立即放入油锅 180度油温
Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Place on the prepared trayRepeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.
Serve the vegetable tempura with the dipping sauce on the side.
炸虾🍤一样的步骤，提前准备🦐Cook for about 3 minutes, until the shrimp turn golden brown, and the bubbles around the shrimp have grown larger and are bubbling less intensely and not as loudly as when the shrimp was first added to the oil. 
Peel the shrimp
Make a shallow cut along the back and devein the shrimp
Cut notches into the back of the shrimp
Flatten the shrimp with your fingers
the classic dipping sauce that accompanies tempura.     Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat. When you’re ready to serve, reheat over low heat.Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely. Serve the grated daikon and ginger on the side of the dipping sauce. When you’re ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.