Tempura

Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Japan

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
1 Hr
Cook:
30 Min
Method:
Deep Fry

Ingredients

6
fresh or frozen jumbo shrimp
2
dried japanese mushrooms
hot water
1 small
eggplant
vegetable oil for deep-frying
1/4
bell pepper, cut in half
1/3 c
all-purpose flour
2
egg yolks, beaten
several japanese rice noodles (garnish)

Step-By-Step

1Thaw shrimp, if using frozen. Leave tails intact; peel and devein. Cut each shrimp in half lengthwise. If shrimp is thick, cut into 3 slices.
2In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain well.
3Cut eggplant in half crosswise. Cut each half almost all the way through, several times to make thin fan-like slices.
4Heat oil in a wok or deep skillet to 350ºF (175ºC) or until a 1-inch cube of bread turns golden brown in 65 to 70 seconds.
5Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms and green pepper. Add a little flour; shake to coat.
6Sift remaining flour into a bowl; stir in egg yolks and 2 TBSP. water or enough to make a thin batter. Dip flour-coated shrimp and vegetables in batter; fry in hot oil until golden brown. Tie noodles together at 1 end. Dip end into batter; fry in hot oil 2 to 3 minutes. Use as a garnish.
7TIP:
If desired, serve Tempura with a sauce made with: 6 TBSP rice wine or dry sherry, 6 TBSP soy sauce, 2 cups water in which 4 seaweed leaves have been soaked, and 1 tsp. salt. Bring to a boil; set aside to cool. When cold, pour equally into 2 small bowls

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian