Ingredients

- shrimp

- vegetables you like, in this recipe:

renkon (lotus root), pumpkin,

shiso leafs (perilla leafs), eggplant

- 1 egg

- 2 tablespoon of flour

- 2 or 3 ice cubes

- canola/corn oil

For the sauce:

- 1 cup of japanese broth

- 2 tablespoons of soy sauce

- 1 tablespoon of sugar

- 1 tablespoon of sweet sake

- 5cm of daykon radish grated

- ginger

Prepare all the veggies: peel and slice the renkon (lotus root).

Slice the pumpkin. Slice the eggplant. Cut the peel like in the picture to make it nicer once cooked. Wash the shiso leaves.

Peel the shrimp making small cuts (half way)in the inner part of the scrimps so they can stay flat. In a pot heat 3cm of canola/corn oil.

In a bowl mix: 1 egg, 150ml of cold water, 2 or 3 ice cubes, 2 tablespoons of flour. don't mix all of the flour, leave it in small groups that you can see (like in the pic).

Dip the vegetables in the batter and when the oil is hot, deep fried turning the pieces once so they can cook on both sides. Remove and let them dry in a tray before to serve. Here the renkon (lotus root)

Do the same process with the slices of pumpkin. Dredge the shrimp in flour before dipping them in the batter.

Dip the shrimp, holding them by the tail. The tail shouldn't be coated with batter. Let them dry before serving.

Eggplant: for the middle slices follow the normal process. For the slices with the peel, only dip in the side without the peel into the batter. Don't turn them in the oil, let them cook only from the batter side. Let them dry before serving.

Shiso leafs: taking the leafs for the stems, dip in the batter only on one side and let them fry in the oil without turning them. Let them dry before serving.

You can eat the tempura as side dish or with noodels (here a recipe). Serve hot.

Make the tempura sauce: grate 5cm of daikon radish.

Add: 1 cup of japanese broth, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of sweet sake

Add: a bit of ginger and mix.