Tempura and dipping sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ⅔ | cup | Cornstarch |
| 1 | teaspoon | Baking powder |
| 2 | Island eggs | |
| 1½ | cup | Water |
| 1 | dash | Salt |
| 1 | teaspoon | Oil |
| Shrimp | ||
| Bell pepper, sliced | ||
| String beans | ||
| 1 | cup | Water |
| ⅔ | cup | Shoyu (soy sauce) |
| ⅓ | cup | Mirin (Japanese sweet rice wine) |
| 1 | teaspoon | Hondashi (fish flavored soup granules) |
| 1 | small | Daikon, finely grated |
Directions
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 ¼ 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@... (MS MARY E SPERO) on Apr 21, 1997