|¼||teaspoon baking powder|
|1||cup ice water|
|1||slightly beaten egg|
|1 ½||pounds large raw shrimp, tail on|
|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