Tempura (prawns, sweet potatoes, zucchini, eggplants)

1. Remove the shell and leave the tail of the shrimp, and clean the shrimp line. Cut the tail end of the shrimp by about 2mm and squeeze out the water from the cut to prevent oil splashing during frying. The above picture shows the first operation to prevent the shrimp from curling up when fully cooked: cut a few evenly spaced cuts on one side of the shrimp belly, and pay attention not to cut the shrimp.

2. Prevent the shrimp from curling up when fully cooked. Operation 2: Press the back of the shrimp with your fingers, pressing it down from top to bottom, and cutting off the tendons and collaterals. You will hear and feel a very subtle sound of tendon rupture.

3. Cut zucchini, eggplant, and sweet potato into small pieces. I like to mix tempura powder with water to make the batter as thick as sesame paste. The less water there is, the more slurry it will hang, and the thicker the powder skin of the finished product.

4. Put 2cm high oil in the pot, insert chopsticks with sticky batter into the oil, and immediately a small bubble with a squeaking sound will emerge, which can start frying. Wrap the ingredients with batter on top and fry for about 1 minute. The batter layer feels a bit swollen and hardened.

5. Wrap the shrimp with batter on top and fry for about 1 minute until the batter layer feels a bit swollen and hard.