Kamaboko-Shrimp Tempura Pupu

• 1 block Kamaboko, cut into strips and chopped
• 6 shrimp, shelled, de-veined and chopped
• 6-8 Mushrooms (button), chopped
• Green Onions, chopped (to taste)

Mix above ingredients together and set aside.

In another bowl prepare tempura batter as follows:

• 1 cup Flour
• 1 tsp. Baking powder (shifted)
• 1 tsp. Salt
• 2 tsp. Sugar
• 1 Egg
• ¾ cup cold water

Mix all together. Okay if batter is a little lumpy.

Add kamaboko mixture and fold into tempura batter.

Heat pan with about 2 Tbs oil.

Drop by tablespoon and fry until golden brown on both sides.

Dip: Coleman mustard and shoyu