Combination A Recipe
Shrimp & Vegetable Tempura + Sashimi
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Ingredients
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Shrimp & Vegetable Tempura
Sashimi
Method
Shrimp & Vegetable Tempura
- 1
Prepare the Tempura Batter
In a large bowl, combine the all-purpose flour and cornstarch. Slowly add the ice-cold water while mixing gently with chopsticks or a fork. Do not overmix; the batter should be slightly lumpy.
- 2
Heat the Oil
In a deep pan or fryer, heat the vegetable oil to 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 3
Coat and Fry the Shrimp & Vegetables
Dip each shrimp and vegetable slice into the batter, allowing excess batter to drip off. Carefully place them into the hot oil, a few pieces at a time. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Serve
Sprinkle salt over the tempura while it's still hot. Serve with dipping sauce on the side.
Sashimi
- 5
Slice the Fish
Using a sharp knife, slice the fresh tuna and salmon into thin, even slices, approximately 1/4 inch thick.
- 6
Arrange the Sashimi
On a chilled plate, arrange the sashimi slices in an overlapping pattern for an appealing presentation.
- 7
Serve with Accompaniments
Serve the sashimi with wasabi, pickled ginger, and soy sauce on the side for dipping.
