Ingredients
Plum sauce:
- 2 shallots
- 1 small piece of ginger
- 500 g frozen plums
- 50 ml plum wine
- 1 tbs sugar
- salt
- 1 tbs vinegar
Tempura:
- 200 g flour
- 200 g potato starch
- 2 ts salt
- 4 egg yolks
- 300 ml ice-cold water
- 16 raw peeled jumbo shrimp
- 16 small broccoli florets
- 16 mushrooms
- 800 ml oil for deep frying
Preparation
Plum sauce:
1. Peel and finely cut the shallots and ginger.
2. Place frozen plums in the small pot. Add plum wine and sprinkle with sugar, shallots and ginger.
3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 20 minutes in the vegetable area. Season to taste with salt and vinegar, puree and keep warm.
Tempura:
4. Mix flour, potato starch and salt. Whisk the egg yolks with ice-cold water in a bowl and gradually stir approx. two-thirds of the flour mixture until the batter has a creamy consistency.
5. Season shrimp with salt and pepper. Clean the mushrooms and broccoli.
6. Add oil to the wok, heat on highest level up to the roasting window, switch to a medium level.
7. Turn the shrimp, mushrooms and broccoli in the remaining flour mixture. Turn the first portion in the tempura batter and then add directly to the wok.
8. Deep-fry until the turning point is reached. Turn the deep-fried food over, finish deep-frying uncovered until it is golden-brown all around and there are hardly any bubbles in the oil.
9. Remove and allow to drain on paper towel. Deep-fry the rest of food in the same way.
10. Serve with the plum sauce while still hot.
Tip
- As soon as there are hardly any bubbles visible during deep-frying, it means the water has evaporated from the dough and the coating is now crispy.
This recipe has been tested and approved by AMC.
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