First you need to thaw the shrimp and clean the shell, leave the tail, wash the vegetables well, necessarily dry, cut into cubes.

Shrimp to clear from the gut, lightly drizzle with soy sauce Kikkoman, and pepper. Olive oil to pour into the cauldron and put it on the fire.

To prepare the mixture for tempura: 240 g flour for tempura (1: 1 wheat flour, rice flour, potato starch) and 400 g of ice water, 4 egg yolks. The dough should be liquid, as for pancakes-pancakes (just want to say what quantity is too much for me; if the ratio is 1 to 1, I take the same ingredients and reduce them to the dough. In addition, I add egg instead of the yolk, and to be honest, the difference in taste is not noticed; yea, and if there is no rice flour, no problem. The starch of flour will give the right crunchiness).

Cooking time of all the different vegetables, so the cauliflower and carrots pre-blanch in boiling water for a minute and don't forget to dry out. All the vegetables and shrimp dipped in batter and drop in boiling oil. Once turn Golden, remove with a slotted spoon and place on paper towel to glass oil. Anyway, this is about a minute. Shrimp during this time cook and the vegetables should remain al dente.

The shrimp on the plate needs to be tails up, and the vegetables I post as well, while the crust stays crispy longer.

Tepuru is not salted, it is served only with soy sauce of good quality "Kikkoman".

Bon appetite!