Recipe ingredients
- Batter:
- 3 cups Cake flour
- 2 eggs, beaten
- 2 cups ice water
- Tempura sauce:
- 1 cup soy sauce
- 1/2 cup mirin
- 3 cups water
- 1 teaspoon MSG, optional
- 1 japanese radish, daikon, grated
- Tempura:
- 1 lb. large shrimp
- 6 lg. mushrooms, sliced
- 3 slices eggplant, cut in strips
- 6 strips celery, 3" long
- 3 carrots, cut in 3" long strips
- 6 slices sweet potato, cut in 3" long strips
- 6 green beans
- Oil for deep frying
- All-purpose flour
Recipe method
- 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 350F. 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 degree 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.
Other chinese recipes:
Shrimp tempura recipe
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