Shrimp Tempura
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 3 | cups |
cake flour
|
|
| 2 | large |
eggs
beaten |
|
| 2 | cups |
water
ice cold |
|
| Tempura sauce | |||
| 1 | cup |
soy sauce, tamari
|
|
| ½ | cup |
mirin (sweet seasoning)
|
*
|
| 3 | cups |
water
|
|
| 1 | teaspoon |
monosodium glutamate
optional |
*
|
| 1 | each |
daikon (chinese icicle radish)
grated |
*
|
| Tempura | |||
| 1 | pound |
shrimp
large |
|
| 6 | large |
mushrooms
sliced |
|
| 3 | slices |
eggplant
cut in strips |
*
|
| 6 | strips |
celery
3" long |
|
| 3 | each |
carrots
cut in 3" long strips |
|
| 6 | slices |
sweet potatoes, or yams
cut in 3" long strips |
*
|
| 6 | each |
green beans
|
*
|
| 1 | x |
vegetable oil
deep frying |
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 7.1E+2 | ml |
cake flour
|
|
| 2 | large |
eggs
beaten |
|
| 473 | ml |
water
ice cold |
|
| Tempura sauce | |||
| 237 | ml |
soy sauce, tamari
|
|
| 118 | ml |
mirin (sweet seasoning)
|
*
|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
monosodium glutamate
optional |
*
|
| 1 | each |
daikon (chinese icicle radish)
grated |
*
|
| Tempura | |||
| 453.6 | g |
shrimp
large |
|
| 6 | large |
mushrooms
sliced |
|
| 3 | slices |
eggplant
cut in strips |
*
|
| 6 | strips |
celery
3" long |
|
| 3 | each |
carrots
cut in 3" long strips |
|
| 6 | slices |
sweet potatoes, or yams
cut in 3" long strips |
*
|
| 6 | each |
green beans
|
*
|
| 1 | x |
vegetable oil
deep frying |
*
|
| 1 | x |
all-purpose flour
|
*
|
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.
