|Shrimp||1 Pound, shelled and deveined|
|Zucchini||1 , cut into 1-inch squares|
|Green pepper||1 , cut into squares|
|Mushrooms||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs)|
|Grated turnip||1 Cup (16 tbs)|
|Grated ginger||1⁄4 Teaspoon|
|Mirin||1 Cup (16 tbs)|
|Soy sauce||1 Cup (16 tbs)|
|Peanut oil||1 Cup (16 tbs) (For Deep Frying)|
Wash the shrimp under cold running water.
Drain on paper toweling.
On wooden skewers, thread one square of zucchini, one square of bell pepper, one shrimp and one mushroom.
Repeat until the skewer is as full as you wish.
Prepare as many skewers as needed.
To prepare the batter, beat the egg and water in a bowl.
Gradually stir in the flour until mixed.
Batter will be lumpy, not smooth.
Fill a larger bowl half full of ice and set the batter bowl in it to keep it cold.
Heat the peanut oil in a deep skillet or wok.
Dip the skewers into the batter, coating thoroughly.
Fry in the oil until golden, turning the skewers if necessary.
Meanwhile, prepare the sauce by mixing together in a bowl the turnip and ginger.
Combine the mirin, soy sauce and water in a saucepan and bring to a boil over high heat.
Combine with the turnip and ginger mixture, blending well.
Serve with the tempura.