Step 1

Peel the shrimps, leaving only one section of the tail. Cut the tip of the tail diagonally, and squeeze out the water.

Step 2

Divide the shimeji mushrooms into small bunches. Cut lotus root into half-moons with a thickness of 5 mm, and cut burdock into diagonal slices with a thickness of 5 mm.

Step 3

Cool all the ingredients of the tempura. Put egg yolk and cold water in a bowl, sift the tempura flour, add it little by little and mix it gently to make the tempura batter. Add the Tarragon mustard and stir with chopsticks (mustard and batter do not have to be completely mixed).

Step 4

Apply a thin layer of tempura flour to the prepared ingredients and then pass them through the tempura batter.

Step 5

Heat the frying oil to 170 ℃ and fry the lotus root and burdock first. Then, fry the shimeji mushrooms. Raise the frying oil to 180°C, and fry the shrimp.