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Print this Recipe    Tempura 02

Tempura Batter

2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 Tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt

Mix all ingredients with fork just until blended. (Batter will be
thin and slightly lumpy.)


Tempura Sauce

1/4 cup chicken broth
1/4 cup water
1/4 cup soy sauce
1 tsp. sugar

Heat all ingredients until hot. Serve in small individual bowls.


Tempura

Shrimp with tails, shelled and deveined
sea scallops, cut into halves
Fish fillets, cut into bite-size pieces
1 cup 1-inch pieces asparagus
1 cup 1/4-inch slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2x1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 medium green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 medium sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (above)
Tempura Sauce (above)

Choose 1 pound seafood (about 4 ounces per person). If serving
shrimp, make several crosswise slits on undersides to prevent
curling. Choose 3 or 4 vegetables from selection above. Pat
seafood and vegetables dry; arrange attractively on platter. Cover
and refrigerate until serving time, no longer than 2 hours.

Heat oil (1 to 1-1/2 inches) in wok to 360 degrees F. Prepare
Tempura Batter. Dip seafood and vegetables into batter with tongs,
fork or chopsticks; allow excess batter to drip into bowl. Fry a
few pieces at a time until golden brown, turning once, 2 to 3
minutes. Drain; keep warm. Serve with Tempura Sauce.

4 servings

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