Testy tempura

Yield: 6 Servings

Measure Ingredient
1 small Eggplant; in 1/2\" cubes or 1/2\" thick fingers -or-
1 medium Zucchini; 1/4\" slices
6 \N Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife)
2 slices Red onion; 1/4-inch thick, separated into rings
6 smalls Fresh asparagus spears
1 medium Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved
1 pounds Medium shrimp; shelled, deveined; butterflied
\N \N Hot Tempura Sauce (see index)
2 quarts Vegetable or peanut oil
1 cup All-purpose flour
1 cup Cornstarch
½ teaspoon Baking powder
1 \N Egg yolk
1 cup Cold water
½ cup Crushed ice
\N 6 servings.

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, .

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