Shrimp Tempura

* Exported from MasterCook *

SHRIMP TEMPURA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BATTER-----
3 c Cake flour
2 Eggs -- beaten
2 c Ice water
-----TEMPURA SAUCE-----
1 c Soy sauce *
*preferably Japanese-style
1/2 c Mirin
3 c Water
1 t MSG (optional)
1 Japanese radish (daikon)
- grated
-----TEMPURA-----
1 lb Large shrimp
6 lg Mushrooms -- sliced
3 sl Eggplant -- cut in strips
6 Strips celery, 3" long
3 Carrots
- cut in 3" long strips
6 sl Sweet potato
- cut in 3" long strips
6 Green beans
Oil for deep frying
All-purpose flour

Mix cake flour with eggs and ice water until batter is
slightly lumpy. Chill. To make sauce, combine soy
sauce, mirin, water and MSG in saucepan and bring to
boil. Place small amount of sauce in tiny saucers with
1 teaspoon of grated radish on each. Set aside.

To prepare tempura, shell and devein shrimp, leaving
tail, intact. Flatten slightly with sturdy whack of
cleaver or flat side of heavy knife so shrimp will not
curl while cooking. Arrange shrimp, mushrooms,
eggplant, celery, carrots, sweet potatoes and green
beans attractively on large tray or platter. Heat oil
in deep kettle to 350F. Beat batter. Dip shrimp into
all-purpose flour, then into chilled batter, shaking
to remove excess batter. Slip into deep fat and fry
until shrimp rise to surface. While shrimp are bobbing
on surface of oil, dollop a bit more batter on top of
each shrimp and cook until batter is crisp and
slightly golden. Turn once and remove with slotted
spoon or fork and drain on wire rack. Keep hot. Dip
vegetables in flour and batter and cook in same
manner. Continue to cook and drain shrimp and
vegetables, a few at a time, adjusting heat during
cooking to maintain 350 degree temperature. Keep
batter cool. To serve, place equal amount of various
foods on each plate. Dip cooked vegetables and shrimp
into sauce, scooping up a bit of radish.



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