Calla Lily 食譜篇 - 蝦和野菜天婦羅 (海老と野菜天ぷら PRAWN & VEGETABLE TEMPURA)Ingredients :-
200cc water
150g lotus roots
200g sweet potatoes
Enoki mushroom, ends trimmed
4 medium-size prawns
1. Peel lotus root and slice it slant.
2. Skin sweet potatoes and slice thinly.
3. Take off shell and devein the prawns, leaving tails intact.
4. Pour tempura flour and water into a bowl. Stir until frothy.
5. Heat oil in a wok, dip sweet potato, lotus root, prawns and enoki mushroom into tempura batter. Drop them into the oil in batches.
6. When it turns to golden colour, remove it with chopstick.
7. Drain on absorbent paper.
8. Serve on a plate with tempura dipping sauce.
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