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Sweet potato yam - 200g
6 - shrimp
Capsicum - 1
1 - egg
1 cup - cold water
2 tbsp - dry white wine
1 cup - flour
For Tempura Dip:
1 tbsp dashi in 1 cup of water - boiled for 2 to 3 minutes
2 tbsp - mirin (optional - use sugar)
2 tbsp - sake or dry white wine
1/4 cup - soya sauce
ginger root to taste - freshly grated
How to Make Sizzling Tempura
Heat oil to 360 degree F.
Mix all the ingredients for the batter and keep it ready.
Dip vegetables and shrimp in the batter and place them in the oil.
Remove when tempura turns slightly brown.
Place on paper towel to absorb oil. Serve with tempura dip.
To make tempura dip, put dashi, mirin, soya sauce, sake in a saucepan and mix well. Bring it to boil on medium flame. Remove from heat and let it cool. Serve in individual bowls with the ginger.
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