Tempura (batter fried shrimp andvegetables)

Serves: 6
Total Calories: 396


2 pounds shrimp jumbo green
2 cups flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg slightly beaten
water Approximately, cold
Oil for frying (corn oil, peanut oil, or sesame oil)
* See note below.
1 teaspoon ginger powdered
1/2 teaspoon garlic powder or 1/4 clove crushed garlic
1/2 cup water
2 tablespoons sugar
1 cup soy sauce
1/2 teaspoon monosodium glutamate
1/4 sake
* See note below.
* Part two.
Eggplant-cup in half lengthwise, then cut into 1/4 inch thick slices. Wash in cold water, pat dry with paper towel.
12 peas snow, fresh or frozen and defrosted
6 mushrooms -cut in half
1 sweet potato -peeled and sliced into 1/4 inch thick rounds


* Mix and sift dry ingredients together. Add egg and enough water to make a thin batter. Add a couple of ice cubes to the batter to keep it cold. Clean shrimp by removing shells and veins but leaving their tails on. Cut shrimps in half lengthwise and open into butterfly shapes. Dip in batter one at a time, let the excess batter drip off for a second and fry in deep fat (375°) until lightly browned. Drain and serve with a dipping sauce. Dipping Sauce * Combine all ingredients in a small saucepan and heat until the sugar is dissolved. Divide into small dishes for each serving. Vegetables to dip in batter and fry:
*Any or all of these vegetables may be used. Keep the oil clean during frying by using a mesh skimmer or metal spatula to remove food particles from oil. Drain all the food on a paper towel. Arrange on individual plates or baskets and keep warm in oven preheated to 250° no longer than 5 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 396
Calories from Fat: 10

This Tempura (batter fried shrimp andvegetables) recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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