Tempura Shrimp-Stuffed Zucchini Blossoms with Soba

Heat the 1 quart vegetable oil in a deep fryer or heavy-bottomed sauepan to 325°F.

In a small bowl, cover the minced onion in cold water and soak for 10 minutes. To drain, wrap the onion in a paper towel and squeeze to remove excess moisture.

With a heavy knife, finely chop the shrimp until it begins to form a paste. There should still be small lumps of shrimp—it shouldn’t be completely smooth.