- 150 g of flour
- 1 cup of ice water
- 1 egg
- 8 shrimp
- 1 carrot
- 1 zucchini
- 1 sweet potato
- 1 pepper
- 4 shiitake hats
In a bowl put the egg and beat slightly, add ice water, mix well then add to as and flour, stirring gently to avoid lumps.
Cover and let stand 1 hour and reserved in the refrigerator.
Shell shrimp, leaving tails then make a small cut on the back of the shrimp and remove the black vein.
Peel and cut the carrot and zucchini in two in lengthwise and then into four and then a stick of one cm.
Peel and cut sweet potatoes in half and then sliced to one cm.
Cut the pepper in stick and the shiitake hats in two pieces.
Heat oil over high heat. Dip the vegetables and shrimp in batter and then put a small quantities in the oil and cook 3 minutes.
Drain on paper towels.