Tempura made extra crunchy with a chicharon breading!
In a bowl, mix together egg and water until well combined.
Add the bread flour and mix until a thick batter forms. Season with salt and pepper.
Slice along with the segments of the shrimp to straighten it.
Dip shrimp and vegetables into the thick batter, coating everything with a thin layer.
Roll battered pieces into crushed chicharon.
Quickly deep fry in oil until golden brown.
In a small pot over medium-low heat, combine dashi stock, soy sauce, vinegar, and brown sugar. Mix until sugar is completely dissolved then bring to a boil. Add ginger and simmer for about a minute.
Serve tempura with sauce and grated radish and enjoy!
Servings 0