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CATEGORY CUISINE TAG YIELD
Seafood, Eggs, Grains Japanese Seafood 6 Servings

INGREDIENTS

3 c Cake flour
2 Eggs; beaten
2 c Ice water
1 c Soy sauce *
*preferably Japanese-style
1/2 c Mirin
3 c Water
1 ts MSG (optional)
1 Japanese radish (daikon) grated
1 lb Large shrimp
6 lg Mushrooms; sliced
3 sl Eggplant; cut in strips
6 Strips celery, 3" long
3 Carrots cut in 3" long strips
6 sl Sweet potato cut in 3" long strips
6 Green beans
Oil for deep frying
All-purpose flour

INSTRUCTIONS

BATTER
TEMPURA SAUCE
TEMPURA
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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