Colorful Mixed Tempura

Ingredients

• 100 g wheat flour
• 100 g wheat starch
• 2 egg whites
• 0.5 tsp Salt
• pepper (ground)
• 1 l oil (neutral plant oil)
• 2 red bell peppers
• 2 baby zucchini
• 4 Spring Onions
• 1 handful Thai basil
• 1 handful carrot greens
• 500 g giant shrimp (deveined and peeled except for the tail segment)

Instructions

1. 1.

   Sift flour with starch into a bowl. Add egg whites, season with salt and pepper, and whisk briskly with a whisk. Pour about 300 ml cold water all at once and mix into a smooth batter.

2. 2.

   Heat oil in a pot or deep fryer to about 170°C.

3. 3.

   Wash bell peppers, halve, clean, and cut into strips. Wash zucchini, clean, and slice lengthwise into thin rounds or shave. Wash spring onions, clean, and cut into ~6 cm pieces. Rinse Thai basil and carrot greens, pat dry, and break apart. Rinse shrimp, pat dry, and slit the middle.

4. 4.

   Dip vegetables, herbs, and shrimp portions in batter and fry each in hot oil for 3-4 minutes until golden brown; fry herbs 1-2 minutes. Drain on kitchen paper and serve.

5. 5.

   Serve with soy sauce for dipping as desired.