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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