Tofu Tempura with Shrimp (Deep Fried Bean Curd)

Mrs. Hisaji Hadano

• 1 block tofu (squeeze out excess water)
• 1/4 cup toasted sesame seed
• 1/4 cup fresh shrimp, boiled and chopped
• 1/2 cup carrots, chopped fine
• 1/3 cup string beans, cut in slivers
• 1/3 cup gobo, sliced and chopped
• 3 eggs
• 2 tablespoons sugar
• 1 1/2 teaspoons salt (if fresh shrimps are used)
• 1/2 teaspoon gourmet powder

Grind sesame seeds in suribachi. Add chopped shrimp and tofu and continue grinding. Add carrots, beans, gobo, eggs, and mix thoroughly. Season with sugar, salt and gourmet powder and mix well.

Drop by spoonfuls in deep fat. When brown, drain on paper towel.