Cook Along: 天ぷら — The Culinary Codex

Cook Along: 天ぷら

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12 large shell-on shrimp, peeled and deveined with tails intact
1 medium sweet potato, peeled and sliced 5mm thick
1 small Japanese eggplant, sliced 5mm thick on the diagonal
100g green beans, trimmed
1 cup (120g) cake flour or low-protein flour, sifted, plus extra for dredging
1 large egg yolk
1 cup (240ml) ice-cold sparkling water
Vegetable oil for deep frying (at least 5cm deep)
Tentsuyu dipping sauce
4 tbsp freshly grated daikon radish
1 tsp freshly grated ginger

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