Prawns and veggies tempura

Tempura is one of the family’s favorite dish. I usually use prawns, sweet potatoes, onions, mushrooms and bell peppers. I am a little boring that way, but since we do not have this that often I make it safe.
This dish is easy to make, it is just a little time consuming, specially frying. I always keep a bag of prawns in the freezer for days I want to make something yummy and easy.
I suggest that you make it first.

Tempura dipping sauce
2 dl water
0.5 dl mirin
1 tablespoon soy sauce
Dashi powder, if you do not have any use a little vegetable broth.

Boil and serve warm
Prepare everything that you are going too fry.
Use at least
20-24 Prawns
1 onion
1 bell pepper
1 sweet potato
4 mushrooms
Oil for frying
1 slightly beaten egg yolk
250 ml ice-cold water
400 ml flour
100 ml cornstarch
1 small package with Panko crumbs.
Heat the oil for frying
Cut vegetables into slices or rings
Butterfly shrimp along the back.
In bowl, fold together flour, salt, eggs and water. It’s OK to have lumps. Add 1 cup of ice to the batter. Fold gently.
Set each shrimp into the batter and coat everything but the tail. Shake off the excess, and dip into a bed of panko bread crumbs.
Do the same with the vegetables
Place shrimp into 375 F deep fryer for 1-2 minutes minutes at the most, or until golden brown.
Serve with your favorite dipping sauce or my tempura sauce, and enjoy:)

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