Ingredients

Shrimp Tempura
1 tray	1 tray	Mirabel Nobashi Ebi, raw, peeled and deveined tail-on, thawed
125 mL	½ cup	Flour, for dredging
		Shredded nappa cabbage and julienne carrot for garnish
125 mL	½ cup	Ponzu (citrus soya sauce), for dipping
Tempura Batter:
125 mL	½ cup	cornstarch
250 mL	1 cup	self-rising flour
5 mL	1 tsp	salt
375 mL	1 ½ cups	ice water

Method

To prepare the Tempura batter, mix dry ingredients into a bowl and in whisk in water. Do not overmix, batter may have some small lumps.

Dredge Nobashi Ebi in flour until lightly coated then dip in Tempura batter. Deep-fry for 1-2 minutes until fully cooked and light golden brown.

To plate the Shrimp Tempura serve overtop a garnish of shredded Nappa cabbage and julienne carrot, with a Ponzu dipping sauce.

Tip: these prepared Shrimp Tempura can be used in the Shrimp Maki Roll recipe.