Shell the shrimp, remove the vein and trim the tails. Wash in running water, then cut shallow slits in the belly at 1cm intervals. Squeeze out the liquid remaining in the cut tail tips and pat the shrimp dry with kitchen paper.
2.
Cut the sweet potato and pumpkin into 7mm-thick slices. Break the maitake into bite-sized pieces. Pierce the shishitō peppers in a few places with a bamboo skewer.
3.
In separate bowls, mix the Daizu Labo Soy Four and katakuriko flour (a) and mayonnaise and cold water (b). Mix the dry ingredients (a) into the wet ingredients (b).
4.
Starting with the ingredients that take longest to cook, coat the ingredients in the katakuriko flour for sprinkling, dredge in the batter, and fry in 180°C oil. Transfer to a serving dish and serve with the salt, tempura dipping sauce and lemon (c).
