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| Testy Tempura Recipe |
Category: Seafood
Rating:
N/A
Servings: 6
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Ingredients
1 small eggplant; in 1/2 cubes or 1/2 thick
1 medium zucchini; 1/4 slices
6 green onions; 'butterflied' (leave whol
2 slice red onion; 1/4-inch thick, separated
6 small fresh asparagus spears
1 medium sweet potato; scrubbed, unpeeled; cut i
1 lb medium shrimp; shelled, deveined; butter
1 hot tempura sauce (see index)
2 quart vegetable or peanut oil
1 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon baking powder
1 egg yolk
1 cup cold water
1/2 cup crushed ice
Cooking Directions:
Prepare vegetables and shrimp as noted in list of ingredients. (Peel eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan, heat about 4 inches od oil to 375 degrees. When oil is hot and all ingredients are ready, prepare batter: place flour, cornstarch and baking powder in a bowl. Whisk egg yolk and water until just blended; add to dry ingredients and mix only until blended. Stir in crushed ice. To fry, dip pieces of food into batter 1 at a time then lower into hot oil; cook only a few at a time, to keep batter lacy and to avoid overcrowding pan. Cook foods until golden, then keep warm in a 250 degree oven on a papertowel lined baking sheet until all done. Serve warm with sauce for dipping. Makes 6 servings.
From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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