Shrimp Tempura

Christy Rost

1cup flour
2tablespoons cornstarch
¼teaspoon baking powder
¼teaspoon salt
1cup ice water
1slightly beaten egg
1 ½pounds large raw shrimp, tail on
1zucchini squash
1onion, sliced
2large green bell peppers
1large red bell pepper
1large yellow bell pepper
2portabellini or shitake mushrooms, sliced
vegetable oil for frying
3cups 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