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Shrimp and Vegetable Tempura




Source of Recipe


Kotobuki Japanese, Allison Park, PA


List of Ingredients




# 4 large raw white shrimp, heads and shells removed, tails intact
# 1 cup all-purpose flour
# Vegetable oil for deep-frying
# 1 cup tempura flour (can buy in Asian goods store)
# 1 cup ice water
# 2 slices fresh raw onion
# 2 broccoli florets
# 2 carrots, cut into a fanlike shape
# 2 pieces sweet potato
# 2 lengthwise slices zucchini
# Bottled tempura sauce

Recipe



Remove the vein from the shrimp, then make four 1/8-inch-deep cuts across the belly to keep the shrimp from curling up. Snip the tips of the tails and gently squeeze out any liquid. Pat dry. Place the all-purpose flour in a flat container. Dredge the vegetables and shrimp in the all-purpose flour and set aside.

Heat the vegetable oil -- deep enough to cover the shrimp and vegetables as they cook -- to about 350 degrees.

In a large bowl, whisk the tempura flour and ice water to a thin consistency. Add the vegetables to the tempura batter one by one; set the bowl aside. Test the oil by dropping a little batter in it. If it sinks to the bottom, the oil is not hot enough. The batter should sizzle just under the surface of the oil.

Carefully place the coated vegetables in the hot oil. Turn them over after about 30 seconds. Cook for just a minute, then place on a wire rack to drain. When the vegetables have been fried sufficiently, the coating will be hard to the touch.

Test the oil to make sure the temperature still is hot enough. Place the shrimp in the oil and shake some of the batter over the shrimp, turning them over and over for maximum flavor. Cook for a couple of minutes, then drain on a wire rack.

Place all the vegetables on a serving plate in a big stack. Line the shrimp, tail sides up, against the vegetables. Serve immediately with a side of white rice and a small bowl of tempura sauce for dipping.

Editor's note: If you cannot find tempura flour, substitute self-rising flour.