Tempura
Tempura is most popular when made with shrimp, but the Japanese are also fond of other foods fried in the same way.
Ingredients
- 24 large shrimp
- Various fresh vegetables in season string beans, eggplant, parsley, etc.
- Cooking oil
- Radishes freshly grated
- Horseradish freshly grated
- Ginger root freshly grated
- Batter:
- 1⅛ cups rice flour or all-purpose flour
- 1 egg
- 1 cup water
- Sauce:
- ¼ cup shoyu soy sauce
- ½ cup dashi fish stock or clam juice
- 2 teaspoons sugar
- Pinch of monosodium glutamate
Instructions
- Shell shrimp, leaving tail fins attached to flesh. Remove black veins. Slit undersection of shrimp to prevent excessive curling. Wash and dry thoroughly. Wash vegetables, dry thoroughly and cut into pieces about the same length as shrimp. Prepare batter by beating egg and. water, then adding flour and mixing lightly. Two or three stirs should be enough even though some lumps may remain. Fill deep saucepan or deep fryer at least three quarters full of cooking oil and heat until very hot. Dip shrimp and vegetables one at a time into batter and drop into hot oil. Large bubbles will form. When these bubbles become small the tempura is done. Drain and serve hot with warmed sauce.
- Sauce is prepared by mixing shoyu, dashi, sugar and mono-sodium glutamate. Serve sauce in separate bowls together with separate condiment dishes of horseradish, radish and ginger. Each diner stirs as much of each of the condiments as he chooses into his bowl of sauce. Dip hot tempura into the sauce-condiment mixture and eat.
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