| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs, Grains |
Japanese |
Japanese, Sauces, Seafood, Vegetables, Family |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 2/3 |
c |
Cornstarch |
| 1 |
ts |
Baking powder |
| 2 |
|
Island eggs |
| 1 1/2 |
c |
Water |
| 1 |
ds |
Salt |
| 1 |
ts |
Oil |
|
|
Shrimp |
|
|
Bell pepper, sliced |
|
|
String beans |
| 1 |
c |
Water |
| 2/3 |
c |
Shoyu (soy sauce) |
| 1/3 |
c |
Mirin (Japanese sweet rice wine) |
| 1 |
ts |
Hondashi (fish flavored soup granules) |
| 1 |
sm |
Daikon, finely grated |
INSTRUCTIONS
TEMPTING TEMPURA
TEMPURA SAUCE
TEMPTING TEMPURA by Erin Suzuki (4-H Club) Mix all ingredients except for
the shrimp, peppers and string beans. Do not over mix; the batter will get
gummy. Dip slices of bell peppers and string beans in batter. Roll the
shrimp in flour, then dip it into the batter. Deep fry all tempura items.
Serves 6-8 TEMPURA DIPPING SAUCE This dipping sauce I've made for years: In
a saucepan combine everything but ginger and daikon. Bring to a boil; lower
heat. Simmer for a few minutes. Place some daikon and ginger in individual
dipping dishes. Place about 1/4 cup of sauce over the daikon and the
ginger. Serves 6-8 Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: Erin Suzuki + Mary Spero Posted to TNT - Prodigy's Recipe
Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 21,
1997
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