Shrimp Tempura
Ingredients
- 3 cup Cake flour
- 2 each Eggs; beaten
- 2 cup Ice water
- 1 cup Soy sauce
- 0.5 cup Mirin
- 3 cup Water
- 1 tsp MSG (optional)
- 1 each Japanese radish (daikon), grated
- 1 each lb. Large shrimp
- 6 each lg. Mushrooms; sliced
- 3 slice Eggplant; cut in strips
- 6 each Strips celery, 3" long
- 3 each Carrots - cut in 3" long strips
- 6 slice Sweet potato - cut in 3" long strips
- 6 each Green beans
Instructions
- 1
Mix cake flour with eggs and ice water until batter is slightly lumpy.
- 2
To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil.
- 3
Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each.
- 4
To prepare tempura, shell and devein shrimp, leaving tail, intact.
- 5
Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking.
- 6
Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter.
- 7
Heat oil in deep kettle to 350F.
- 8
Beat batter.
- 9
Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter.
- 10
Slip into deep fat and fry until shrimp rise to surface.
- 11
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.
- 12
Turn once and remove with slotted spoon or fork and drain on wire rack.
- 13
Dip vegetables in flour and batter and cook in same manner.
- 14
Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during