Shrimp Tempura Recipe
Ingredients
1 pound fresh large shrimp
8 ounces bamboo shoots
4 peppers, green, red, and yellow tempura batter
2 ounces rice flour
6 ounces flour
1 cup water
4 small onions
2 sugared or candied ginger
4 jiggers rice wine or sherry
8 egg whites
4 cups oil for frying
Directions
Rinse shrimp.
Drain bamboo shoots; cut into 1/2-inch pieces.
Cut green peppers into 1/2-inch strips.
Cut onions into thick slices; separate into rings.
Slice sugared ginger.
Arrange these ingredients in separate small bowls.
To prepare batter, place flour in a bowl.
In a separate bowl combine water and rice wine or sherry and egg whites until well-blended.
Gradually stir into flour to form loose batter.
Heat oil in fondue pot or wok.
Each person places a shrimp or piece of vegetable on a fondue fork, dips it in batter, and deep-fries it in hot oil.
Drain bamboo shoots; cut into 1/2-inch pieces.
Cut green peppers into 1/2-inch strips.
Cut onions into thick slices; separate into rings.
Slice sugared ginger.
Arrange these ingredients in separate small bowls.
To prepare batter, place flour in a bowl.
In a separate bowl combine water and rice wine or sherry and egg whites until well-blended.
Gradually stir into flour to form loose batter.
Heat oil in fondue pot or wok.
Each person places a shrimp or piece of vegetable on a fondue fork, dips it in batter, and deep-fries it in hot oil.
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