Tempura Basket with Plum Sauce
What You Will Need
Ingredients
- 1/2 cup cornstarch (batter mix)
- 1 tsp. baking soda (batter mix)
- 1 tsp. baking powder (batter mix)
- 1 oz. water (batter mix)
- 1 whole egg, beaten (batter mix)
- 110 g zucchini, sliced lengthwise 1/2" thick
- 110 g eggplant, sliced lengthwise 1/2" thick
- 110 g carrots, sliced lengthwise 1/2" thick
- 230 g shrimp, shelled , removed veins
- 60 g cooking oil
Seasoning
- 110 g Lee Kum Kee Plum Sauce
- 30 ml water
- 1 Tbsp. lemon juice
- 1 pinch salt and pepper, for taste
Made with
Lee Kum Kee products
How to make it
Combine Lee Kum Kee 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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