Shrimp Tempura

* Exported from MasterCook II *

Shrimp Tempura

Recipe By : Don Piper
Serving Size : 1 Preparation Time :0:00
Categories : Entree'/Side Dish Fish/Seafood
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Sauce--
1 1/2 C Chicken Stock
1 Tbsp Soy Sauce
6 Tbsp Sherry
1/8 Tsp Ginger
Horseradish
--Shrimp--
6 Lg Shrimp -- per person
6 1/2 tbsp Flour
1 Egg Yolk
2/3 C +3 Tbs. Water
Peanut Oil

FOR THE SAUCE:

Cook 5 minutes until well-blended and heated through. Serve in
individual bowls for dipping. May add ginger and/or horseradish to
taste.

FOR THE SHRIMP:

Shell shrimp; slit lengthwise not clear through to butterfly. Cut
across lightly in three places to prevent shrinking. Wipe dry to
prevent oil splatters. Mix flour, egg yolk, and water gently. Batter
will be lumpy. Heat oil 2 inches deep to 250°. Dip shrimp in batter and
drop in oil. They will float when done. Drain on paper; serve
immediately with sauce.

Source: "Mountain Measures" --Junior League of Charleston, WV
ed. 1974

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NOTES : Leftover sauce is excellent baking medium for pork steaks.