Tempura Basket with Plum Sauce
What You Will Need
Ingredients
- 8 ounces shrimp , shelled , removed veins
- 4 ounces zucchini , sliced lengthwise 1/2 inch thick
- 4 ounces eggplant , sliced lengthwise 1/2 inch thick
- 4 ounces carrots , sliced lengthwise 1/2 inch thick
- 1 teaspoon baking powder (batter mix)
- 1 teaspoon baking soda (batter mix)
- 1/2 cup cornstarch (batter mix)
- 1 ounce water
- 2 ounces cooking oil
- 1 whole egg , beaten (batter mix)
Seasoning
- 1 pinch salt and pepper , for taste
- 1 Tablespoon lemon juice
- 4 ounces Plum Sauce
Made with
Lee Kum Kee products
How to make it
Combine Plum Sauce, water and lemon juice in a bowl. Set aside.
Mix cornstarch, baking soda, baking powder, water and egg until smooth (batter mix).
Season vegetables and shrimp with salt and pepper.
Dip vegetables and shrimp few pieces at a time into batter mix.
Deep fry vegetables and shrimp until crispy brown.
Serve with Plum Sauce mixture.
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