/ Shrimp and Sweet Potato Tempura (Banh Tom) #Shorts

2


200g
A50g
A10g
A
A1
A1
A1/3
B3
B2
B2
B4
B1/2
B1/3



15
A
B
10
3170

===

Shrimp and Sweet Potato Tempura (Banh Tom)
Serves 2

INGREDIENTS
200g sweet potatoes
50g small shrimp (prawns)
10g chopped scallions (green onions)
1/3 teaspoon salt
A pinch of black pepper
1 teaspoon chicken stock powder
1 clove garlic, minced
For the Batter:
3 tablespoons all-purpose flour
2 tablespoons potato starch (cornstarch)
2 tablespoons mayonnaise
4 tablespoons water
1/3 teaspoon salt
1/2 teaspoon sugar
Cooking oil for deep-frying

PREPARATION
1. Slice the sweet potatoes thinly and soak them in water for about 15 minutes. Pat them dry.
2. In a bowl, combine the small shrimp, chopped scallions, black pepper, chicken stock powder, minced garlic, and 1/3 teaspoon of salt. Mix well to let the flavors meld.
3. In another bowl, mix together the all-purpose flour, potato starch, mayonnaise, water, 1/3 teaspoon salt, and 1/2 teaspoon sugar.
4. Add the soaked sweet potatoes and the shrimp mixture from step 2 into the batter mixture from step 3. Mix everything until well combined.
5. Place the mixture onto a 10x10 cm sheet of cooking paper and shape it into squares.
6. In a deep frying pan, heat cooking oil to 170 degrees Celsius (340 degrees Fahrenheit).
Carefully place the sweet potato and shrimp mixture into the hot oil and fry until golden brown and crispy.
7. Enjoy!

#TastyJapan

#

MUSIC
Licensed via Audio Network