| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables, Grains |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Eggplant; in 1/2" cubes or 1/2" thick fingers -or- |
| 1 |
md |
Zucchini; 1/4" slices |
| 6 |
|
Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife) |
| 2 |
sl |
Red onion; 1/4-inch thick, separated into rings |
| 6 |
sm |
Fresh asparagus spears |
| 1 |
md |
Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved |
| 1 |
lb |
Medium shrimp; shelled, deveined; butterflied |
|
|
Hot Tempura Sauce (see index) |
| 2 |
qt |
Vegetable or peanut oil |
| 1 |
c |
All-purpose flour |
| 1 |
c |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Egg yolk |
| 1 |
c |
Cold water |
| 1/2 |
c |
Crushed ice |
|
6 |
servings. |
INSTRUCTIONS
Prepare vegetables and shrimp as noted in list of ingredients. (Peel
eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for
this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan,
heat about 4 inches od oil to 375 degrees. When oil is hot and all
ingredients are ready, prepare batter: place flour, cornstarch and baking
powder in a bowl. Whisk egg yolk and water until just blended; add to dry
ingredients and mix only until blended. Stir in crushed ice. To fry, dip
pieces of food into batter 1 at a time then lower into hot oil; cook only a
few at a time, to keep batter lacy and to avoid overcrowding pan. Cook
foods until golden, then keep warm in a 250 degree oven on a papertowel
lined baking sheet until all done. Serve warm with sauce for dipping. Makes
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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