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Tempura

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Flour

    2. 1/2 lb 227g / 8oz Cornstarch

    3. 3 Eggs

    4. 1 1/2 cups 219g / 7.7oz Crushed ice - (to 2 cups)

    5. 1/2 cup 99g / 3 1/2oz Club soda

    6. 1 Salt

    7. 2 Shiitake mushroom caps

    8. 4 Carrot

    9. 1 Zucchini - sliced

    10. 2 Scallions

    11. 1 Sweet potato - sliced

    12. 4 Tail-on shrimp - peeled and deveined (large)

    13. 2 tablespoons 30ml Flour - for dredging

    14. 3 cups 711ml Oil For The Sauce

    15. 1 tablespoon 15ml Soy sauce

    16. 1 1/2 teaspoons 7 1/2ml Sherry

    17. 1 1/2 teaspoons 7 1/2ml Rice wine vinegar

    18. 1 tablespoon 15ml Thinly-sliced green onions

    19. 1 tablespoon 15ml Water

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions In a bowl combine sauce ingredients and set aside. Place oil in a deep-fat fryer or heavy saucepan and heat until a deep-fry thermometer registers 375 degrees. Meanwhile, in a bowl sift together flour and cornstarch. Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely. Dredge the vegetables and shrimp in flour and dip into the flour mixture. Carefully drop into the fryer and cook until golden. Serve with the sauce. This recipe yields 2 servings.

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