Japanese Tempura Recipe
Summary
Ingredients
| Fresh or frozen shelled shrimp | ||
| Assorted fresh vegetables such as asparagus spears, parsley, sweet potatoes, mushrooms, and green beans | ||
| Cooking oil | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Ice water | 1 Cup (16 tbs) | |
| 1 slightly beaten egg | ||
| Cooking oil | 2 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Condiments | ||
Directions
Thaw frozen shrimp.
Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
In skillet that is at least 3 inches deep, heat 1 1/2 inches oil to 365°.
For batter mix flour, ice water, egg, 2 tablespoons oil, sugar and 1/2 teaspoon salt; beat just till moistened (a few lumps should remain).
Stir in one or two ice cubes.
Use at once.
Dip shrimp and vegetables into batter.
Fry in hot oil till light brown; drain.
Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
In skillet that is at least 3 inches deep, heat 1 1/2 inches oil to 365°.
For batter mix flour, ice water, egg, 2 tablespoons oil, sugar and 1/2 teaspoon salt; beat just till moistened (a few lumps should remain).
Stir in one or two ice cubes.
Use at once.
Dip shrimp and vegetables into batter.
Fry in hot oil till light brown; drain.
Chef
