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Ingredients
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Tempura Shrimp
Apple Ponzu
Sunomono
Method
Tempura Shrimp
- 1
Prepare the Shrimp
Peel and devein the shrimp, ensuring they are clean and dry.
- 2
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature.
- 4
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Apple Ponzu
- 5
Combine Ingredients
In a small bowl, mix together apple cider vinegar, soy sauce, fresh lemon juice, mirin, sugar, and grated apple.
- 6
Whisk Together
Whisk the mixture until the sugar is dissolved and all ingredients are well combined. Set aside.
Sunomono
- 7
- 8
Make the Dressing
In a separate bowl, whisk together rice vinegar, sugar, and salt until the sugar is dissolved.
- 9
Combine and Marinate
Pour the dressing over the sliced cucumber and toss to coat. Let it marinate for at least 10 minutes before serving.
- 10
Garnish
Before serving, sprinkle toasted sesame seeds over the marinated cucumber.
