You might already have an image of how to make tempura in your head, wrapping the items in egg, water, and flour, but this time we're going to be using mayonnaise instead of egg! Through using mayonnaise, the flavor of the tempura will change to become more mellow. A quick tip, when placing the items into the flour, don't mix them but instead gently beat the coating onto the items to create a more crunchy exterior. Try it yourself!
Mayonnaise Coating Tempura Ingredients (2 Servings)
- Shrimp - 4
- Eggplant - 1
- Pumpkin - 50g
- Lotus Root - 2cm
- Hen-of-the-woods Mushroom（Raw） - 2
- Shishito (Small Green Pepper) - 2
- Cooking Oil - As needed
- Flour - 50g
- Cold Water - 75ml
- Mayonnaise - 1 Tablespoon
*If 1 tablespoon isn't enough, add slightly more cold water alongside the mayonnaise.
- Leave the tails on the shrimp, remove their shell and digestive tract, then straiten the shrimp out using each individual section of muscles, you should hear a slight popping sound and sensation. Cut the end of the tail and drain any liquid well.
- Cut the eggplant vertically in half, slice some 5mm incisions into the eggplant, wash with water, then dry well removing any moisture.
- Take out the pulp and seeds from the pumpkin, then slice them into 5mm pieces. Remove the skin of the lotus root and slice into 5mm thick rings before washing well then removing any moisture. Cut mushrooms into bite-size pieces. Shishito peppers don't sink in oil, so make sure to create a small hole somewhere in the pepper before frying.
- Place the mayonnaise and some water into a bowl, then mix. Once mixed, add the flour (Don't mix too much here), and lightly mix until only a small amount of flour remains.
- Coat the items then fry.