Shrimp Tempura #2
Mrs. Yukihide Kohatsu
SERVINGS 4-6
Clean 1 lb. fresh shrimps, leaving tails. Slit along back, being careful not to cut through. Make slits in 3 places across the center to prevent curling. Squeeze and wipe moisture from tails.
Batter:
- 2 eggs
- 1½ cups water
- 1½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
Break eggs in a bowl and beat. Gently stir in the water, using 3 or 4 large chopsticks in hand. Then add the dry ingredients which have been sifted together. Do not stir too long. Batter may be lumpy.
To fry:
Heat salad oil in large heavy saucepan. Dip shrimp in batter, holding it by the tail, and deep fry. When slightly browned on both sides, drain on paper towels. Serve hot with grated turnip and the following sauce:
Sauce:
- ⅓ cup dried shrimp
- 2 cups water
- 5″ dashi konbu
- 4 tablespoons shoyu
- ¼ teaspoon salt
- 1½ teaspoons sugar
- ¼ teaspoon gourmet powder
Rinse dried shrimps once and boil in water 15 min., and add dashi konbu. When it comes to a boil, strain and add the seasoning.
