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Shrimp Tempura

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YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

Batter
3 7.1E+2
CUPS ML CAKE FLOUR
2 2
LARGE LARGE EGGS
beaten
2 473
CUPS ML WATER
ice cold
Tempura sauce
1 237
½ 118
3 7.1E+2
CUPS ML WATER
1 5
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
1 1
EACH EACH DAIKON (CHINESE ICICLE RADISH)
grated *
Tempura
1 453.6
POUND G SHRIMP
large
6 6
LARGE LARGE MUSHROOMS
sliced
3 3
SLICES SLICES EGGPLANT
cut in strips *
6 6
STRIPS STRIPS CELERY
3" long
3 3
EACH EACH CARROTS
cut in 3" long strips
6 6
SLICES SLICES SWEET POTATOES, OR YAMS
cut in 3" long strips *
6 6
EACH EACH GREEN BEANS *
1 1
X X VEGETABLE OIL
deep frying *
1 1

Directions

Mix cake flour with eggs and ice water until batter is slightly lumpy.

Chill.

To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil.

Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each.

Set aside.

To prepare tempura, shell and devein shrimp, leaving tail, intact.

Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking.

Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter.

Heat oil in deep kettle to 350℉ (180℃). Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. 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. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350℉ (180℃) temperature. Keep batter cool. To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 472 7% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 218mg 73%
Sodium 2635mg 110%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 59g
Vitamin A 108% Vitamin C 27%
Calcium 9% Iron 55%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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