Easiest Way to Cook Yum-Yum Crispy Tempura

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Before you jump to Crispy Tempura recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Eat.

Many folks do not fully grasp that the foods you choose can either help you to be healthy or can negatively effect your health. One of the foods you should be avoiding is just about any foods you get at a fast food place. These kinds of foods are filled with bad fat and also have very little nutritional value. You will be pleased to know that we are going to tell you a few of the foods that you need to be eating every day.

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For people who want to start living a healthier life the tips above will be able to help you do that. Also if you cut out all the processed foods that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to crispy tempura recipe. You can cook crispy tempura using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Crispy Tempura:

1. Use 1 tbsp of Mayonnaise.
2. Use 4 of Shrimp.
3. Prepare 1 of Eggplant (small).
4. Take 50 grams of Kabocha squash.
5. You need 2 of Raw shiitake mushrooms.
6. You need 2 of leaves Shiso leaves.
7. Get 50 grams of Flour.
8. Use 75 ml of Water.
9. Use 1 of Vegetable oil.
10. You need 2 cm of Lotus root.

Instructions to make Crispy Tempura:

1. Devein and peel the shrimp, but keep the tail on. Make 3 or 4 slits on its underside..
2. Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section. Make small incisions to cut the sinew, and pull the shrimp straight..
3. Slice the eggplant in half lengthwise. Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain..
4. Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces. Remove the stalks of the shiitake mushrooms and cut in half..
5. Peel the lotus roots and slice into 5 mm wide pieces. Soak in water with a little vinegar and drain..
6. Put some mayonnaise into a bowl. Add water in batches and mix well. When mixed evenly, add the flour. Stir until it's still slightly floury..
7. Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7. Deep-fry in vegetable oil..

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