Steps

1. Remove the deveined black line from the shrimp using the tip of a sharp object.
   🕒 00:53
2. Peel the shells off the deveined shrimp and remove the tails.
   🕒 01:10
3. In a bowl, combine the peeled and tailed shrimp with water, salt, and potato starch and rub. Rinse thoroughly with water to remove impurities.
   🕒 01:19
4. Finely chop the rinsed shrimp into about 1cm pieces.
   🕒 01:31
5. Finely chop the zucchini (1 pc, 150g) into about 1cm cubes.
   🕒 01:40
6. Place the chopped shrimp and zucchini in a bowl. Sprinkle with 1 tbsp tempura flour and coat the surfaces. [Key Tip!] This allows the zucchini's moisture to be absorbed and helps the coating adhere better.
   🕒 01:51
7. In a separate bowl, add 50g tempura flour and 70ml cold water and mix together.
   🕒 02:05
8. Add the shrimp and zucchini coated with tempura flour to the batter bowl and mix until everything is evenly coated.
   🕒 02:19
9. Heat frying oil to about 3mm deep in a frying pan over medium heat.
   🕒 02:33
10. Once the oil is hot, scoop the battered shrimp and zucchini with a large spoon and carefully slide them into the pan. Pour any remaining batter over the top to solidify. [Key Tip!] Gently shape them with the spoon to prevent them from falling apart. Using plenty of tempura batter will result in a beautiful finish.
    🕒 02:43
11. Once the bottom is browned and the coating has set, flip them over and cook the other side.
    🕒 03:28
12. Once the other side is browned and the coating has set, remove from the pan and drain the excess oil.
    🕒 03:49
13. After draining the oil, transfer to a plate. Serve with your preferred dipping sauce, such as salt, mentsuyu (noodle soup base), tempura dipping sauce, or all-purpose soy sauce.
    🕒 04:06