Shrimp Tempura (Lacy, Crispy, Shrimp Fritters)

Mrs. Nobuko Shibata

SERVINGS 6 – 8
Clean 2 lbs. fresh shrimps leaving tails on. Slit from back, lay on board and pound lightly with the sharp side of knife. Then with the flat side of knife, flatten shrimp, sprinkle salt lightly, lift up carefully and place them on platter ready for frying.

Batter:

• 1 cup flour
• 1 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon gourmet powder
• 1 egg beaten
• 12/3 cups water

Add water to the rest of the ingredients and mix well with fingers. Heat vegetable shortening in a deep heavy pan. Test oil by dropping a bit of batter. If it rises immediately to the surface, the oil is ready. Dip fingers in the thin watery batter and sprinkle on the oil. Repeat several times to make lacy background. Then dip 3 or 4 shrimps in the batter and place carefully on the lacy batter. Sprinkle more batter on top of shrimp. After 1 minute, turn shrimp over to cook on other side. Drain on paper towels and serve hot.
To eat, shrimp is dipped in the following sauce, with small amount of grated turnip and chopped green onion as garnish.

Sauce for Tempura:

• 4 cups water
• 6 in. piece dashi konbu
• 1 cup bonito flakes loosely packed
• 1 tablespoon shoyu
• 11/2 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon gourmet powder

When water starts to boil, add konbu. After 10 minutes take out. Add bonito and boil 3 minutes. Remove from stove and strain when bonito sinks to bottom.
To 31/2 cups of stock add shoyu, salt, sugar and gourmet powder. Bring to boiling point and serve.