For the tempura, mix well the flours with egg, yolk and water. Let rest for 15 minutes. (If the dough is then too thick, add a little more water).
Cut broccoli and cauliflower into florets, clean mushrooms, wash and pat dry shrimp and pak choi leaves.
Heat the oil for deep frying, dip the vegetables and shrimp one by one into the tempura batter and bake them floating in the hot oil. Drain on paper towels.
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