member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Shrimp Tempura


    Source of Recipe


    internet

    List of Ingredients




    -----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 slices Eggplant cut in strips
    6 Strips celery, 3" long
    3 Carrots cut in 3" long strips
    6 slicesSweet potato cut in 3" long strips
    6 Green beans
    Oil for deep frying
    All-purpose flour

    Recipe



    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. Serves 6.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |