Tempura of Vegetables and Seafood

Ingredients

• Shrimp 2 pieces
• Smoked haddock fillet 2 pieces
• Smoked Eel 2 pieces
• Squid 2 pieces
• Eggplants 0 oz
• Onion ¼ heads
• Parsley 1 stalk
• Whole egg 1 piece
• Shimeji mushrooms 1 piece
• Dried Nori Seaweed 1 piece
• Tempura Flour 5 oz
• Vegetable Oil 1½ l
• Daikon 0 oz
• Soy Sauce to taste
• Grated Ginger Root 0 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Prepare the ingredients for the immersion. Remove the heads and intestines from the shrimp.

Step 3

Cut the squid, salmon, and eel into slices that are not too thin, but also not overly thick.

Step 4

Make several deep cuts in a small piece of eggplant and secure them with a toothpick.

Step 5

Use another toothpick to pierce the onion ring all the way through to prevent it from falling apart while frying. Cut a star shape in the cap of the shiitake mushroom (though this step can be skipped if desired).

Step 6

For the batter, add 100 grams of tempura flour to a bowl. Add the egg yolk and gradually pour in cold water in a thin stream while stirring; you will need about 300 ml.

Step 7

Place a pot with vegetable oil over low heat and let it warm up to 355°F. It should eventually reach a gentle simmer, barely bubbling.

Step 8

Coat all the seafood and vegetables, seaweed, and a sprig of parsley first in the remaining tempura flour, then in the batter, and deep-fry for a minute or two.

Step 9

Place the tempura on paper towels.

Step 10

Then serve on a plate.