Shrimp tempura

Ingredients:

• 450 g large shrimp, cleaned from the shell and intestinal vein (do not remove the tails)
• 350 g mixed chopped vegetables, such as broccoli florets, red pepper slices, and mushroom caps
• 1 cube of beef bouillon
• 3 tablespoons soy sauce
• 1 tbsp. l. rice vinegar or mirin
• 1 tbsp. sugar
• Peanut or vegetable oil for deep frying
• 1 and 3/4 cups flour
• 1 and 3/4 cups sparkling water
• 2 large eggs
• 1.5 cups cornstarch

Preparation:

1. In a glass measuring cup, microwave 1 cup of water and the bouillon cube for 2 minutes. Add the soy sauce, mirin, and sugar.
2. Heat 2 inches of vegetable oil in a heavy-bottomed saucepan to 375°F (195°C). Meanwhile, whisk together the flour, club soda, eggs, and 1/2 teaspoon of salt in a medium bowl until smooth. Add 1 cup of ice cubes and stir until they begin to melt. Sprinkle cornstarch into a shallow dish. Line a baking sheet with paper towels.
3. Next, cook in batches. Dredge a third of the shrimp and vegetables in cornstarch, then coat them completely in the batter and let any excess drip off. Fry until crisp and lightly golden, turning once, for 2-3 minutes. Transfer with a slotted spoon to the prepared baking sheet to drain off any excess fat.
4. Heat the oil again to 195°C and fry the remaining shrimp and vegetables in the same way. Serve the tempura with dip sauce.