Sakura Shrimp and Sweet Onion Tempura

1. 1

   Chop the onion in half, then into 1 cm thick slices.

2. 2

   In a bowl, prepare the ingredients to make the batter.

3. 3

   Mix in the onion and sakura shrimp.

4. 4

   Heat up some frying oil in a saucepan to 170C.

5. 5

   To make larger fries, divide the batter into fourths and line them on a plate.

6. 6

   Slide them into the pan to deep-fry.

7. 7

   Kakiage

8. 8

   To make smaller tempura, pick up the shrimp and onions with chopstick and place them in the oil.

9. 9

   When done, transfer onto a rack to drain off any excess oil.

10. 10

    Dish it up and serve with grated daikon radish and ginger.

11. 11

    Enjoy with tempura dipping sauce.

12. 12

    Edamame Rice with Shio-Koji

13. 13

    Tosa-Style Simmered Green Peppers

* Per serving · 4 servings · Values may vary.

No additional tips available.