Shrimp and Vegetable Tempura

Mrs. Takeo Isoshima

Batter:

1 small egg
1¾ cups water
2 cups flour
2 teaspoons baking powder

Beat egg, add 1 cup water, add dry ingredients sifted together, then the rest of the water.

Shrimps:

Shell shrimps, leaving tail on. Slit back side and remove veins. Flatten shrimps with flat side of knife. Hold by tail, dip into batter, and fry in deep fat until golden brown. Drain on absorbent paper.

Fish (Ulua, Uku, or any white meat fish):

Bone, slice and salt lightly. Dip into batter and fry in deep fat.

Sweet Potatoes:

Peel and slice into ¼-inch thickness. Dip into batter and fry in deep fat.

String Beans:

String and cut into 2-inch lengths. Dip two or three pieces together in batter and deep fry.

Gobo:

Scrape outer skin, cut like matchsticks, soak in water for a few minutes and drain. Place gobo in small bowl, pour enough batter over to coat. Fry small bunches at a time. Carrots, cut like matchsticks, may be added for color.

Mitsuba, Shingiku or Watercress:

Wash and pat out excess water with clean cloth. With mitsuba, dip each leaf separately in batter, drain off excess batter and deep fry. Break off Shingiku and watercress in 3-inch pieces and use only the tops.

Sauce for Tempura: