Directions
1. Prepare the batter: Follow the instructions on the store-bought tempura flour
package, typically mixing it with cold sparkling water until you get a smooth, slightly
lumpy batter.
2. Prepare the tempura ingredients: Slice vegetables into uniform pieces, and if using
shrimp, peel and devein them, leaving the tails on.
3. Heat the oil: In a deep pan or wok, heat enough vegetable oil to submerge the
tempura (about 5cm deep) to 175°C.
4. Dip and fry: Dip each piece of vegetable or shrimp into the batter, letting any excess
drip off before carefully placing them into the hot oil. Fry for about 2-3 minutes or
until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Sprinkle with Haiku Matcha Salt: Once the tempura is drained, sprinkle the matcha salt
generously over the hot, crispy pieces.
6. Serve: Serve the tempura immediately with mentsuyu sauce, daikon oroshi and sliced
spring onion (if desired).
