Shrimp Tempura Cutlets
All purpose flour
Ice cold water
slightly chopped cooked baby shrimp
chopped baby button mushrooms
frozen small peas
sliced green onions
fresh fresh chopped cilantro
chopped fresh thai chili
Vegetable/ Avocado oil for frying
Salt and Pepper to taste
Whisk flour and baking powder in a mixing bowl. Add the egg, ice cold water and combine. Don’t worry about lumps. Set aside. This is the tempura batter.
In another bowl, combine corn, peas, green onions, mushrooms, cilantro, thai peppers, shrimp and season with salt and pepper. After combining, add to tempura batter and mix well.
In a wok, heat oil over medium high heat until the oil is lightly smoking. Drop one tablespoon of the mix per cutlet and fry 1 to 2 minutes on each side.
Serve with Soya or gluten-free Tamari sauce for dipping.
You can use your favorite fresh chilies depending on the availability in your area, or you can use dried chilies too.
The cutlets fry very fast. When frying, keep the cutlets from burning by not crowding the wok.