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Japanese Tempura

Ingredients
  Shrimp 1 Cup (16 tbs) (Uncooked Shelled)
  Assorted vegetables 1 Cup (16 tbs) (Asparagus Spears, Parsley, Sweet Potatoes, Spinach, Mushrooms, And Green Beans)
  All purpose flour 1 Cup (16 tbs), sifted
  Ice water 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Salad oil 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Tempura condiments 1 Teaspoon
Directions

Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
Fill skillet half full with salad oil; heat to 360° to 365°.
To make batter combine flour, next 4 ingredients, 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 in cold batter.
Fry in hot oil till light brown; drain.
Serve with Tempura Condiments: 1.
grated fresh gingerroot; 2.
equal parts grated turnip and radish, combined; and 3.
1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Seafood
Interest: 
Party

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