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Tempura Tempura




Source of Recipe


newspaper


Recipe Introduction



This recipe provides 6 servings. See the accompanying article for the Sweet and Sour Sauce. Use medium to large shrimp. Keep in mind that The larger the shrimp the less there are per pound, so increase the Weight to 2 pounds for larger shrimp.


List of Ingredients




Sweet and Sour Sauce
1 1/2 pounds medium shrimp
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Ice water
1 teaspoon vegetable oil
1 large egg, lightly beaten
Peanut Oil Hot cooked Rice


Recipe



Peel and devein shrimp; set aside. Combine flour, cornstarch, baking Powder, salt, water, vegetable oil, and egg; Stir mixture untilSmooth. Heat peanut oil to 375 F in a wok or deep fryer. The oil Should be 2-3 inches deep in the wok. Dip shrimp into batter and fry Until golden brown. Drain on paper towels and serve over rice. Top
With sweet and sour sauce. Serve tempura sauce on the side or Sprinkle on top to taste.