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8-12 Prawns Shrimp
1/4 inch thick sliced Sweet Potato, Onion Rounds
length way strips of Green Pepper, Eggplant,
Tempura ko (flour)
1 cup Ice Water
1 Egg
Vegetable oil


400ml Water with 2 tsp. dashi-no-moto
100ml Soy Sauce
100ml Mirin

Remove the vein and shell (except for the tail) from the prawns making deep slits across the belly to keep from curling. For dipping sauce, mix all into pan, bring to a boil, then remove from heat. Set aside. To prepare tempura batter, mix ice cold water and egg in bowl. Add tempura flour to the mixture. Do not beat. The mixture should be lumpy. Heat 2é3 inces of oil in a wok or deep fryer until it reaches the tempurature of 300 degree F. Hold the tail of the shrimp, dust with extra flour and then dunk into batter. Still holding the tail, slowly slide into hot oil until crisp. Do not overcrowd. Drain on paper towels. Do the same for vegetables, turning over after one minute in oil and fry until golden.

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322 - 2nd Avenue South
Lethbridge, Alberta
Phone: 403-327-5337

© 2012 Nakagama's Japanese Foods & Giftware - Lethbridge, Alberta, Canada