Shrimp Tempura
Christy Rost
| Ingredients: | |
|---|---|
| 1 | cup flour |
| 2 | tablespoons cornstarch |
| ¼ | teaspoon baking powder |
| ¼ | teaspoon salt |
| 1 | cup ice water |
| 1 | slightly beaten egg |
| 1 ½ | pounds large raw shrimp, tail on |
| 1 | zucchini squash |
| 1 | onion, sliced |
| 2 | large green bell peppers |
| 1 | large red bell pepper |
| 1 | large yellow bell pepper |
| 2 | portabellini or shitake mushrooms, sliced |
| vegetable oil for frying | |
| 3 | cups cooked rice |
Rinse and devein shrimp, leaving tail on; set aside on paper towels to dry. Rinse vegetables and dry thoroughly on paper towels. Slice vegetables and arrange decoratively on a large platter, cover, and refrigerate until ready to cook.
Just before cooking, prepare tempura batter. In a medium bowl, stir together flour, cornstarch, baking powder and salt. Add ice water and the beaten egg; stir just until mixed. Batter will be lumpy. Place bowl inside a large bowl filled with ice to keep tempura batter chilled.
Heat a wok over medium heat, or an electric skillet to 350 degrees; add oil to a depth of several inches. Dip vegetables into batter (chopsticks make this easy! ) and drop carefully into hot oil. Cook vegetables several minutes until batter begins to brown lightly, turning once. Remove vegetables with a slotted spoon and drain on paper towels; then serve with hot, cooked rice. Repeat process with shrimp, serving immediately.
Serve tempura with soy sauce and plum sauce for dipping.
Recipe serves 4.
Category: Fish & Seafood