Title: Tempura Seafood
Categories: Chinese Seafood
Yield: 1 Servings

24		Shrimp
6		King crab legs, cut in bite
		Size pieces
1/2	lb	Scallops, dried thoroughly
6		Scallions, cut in bite size
		Pieces
1		Egg white, beaten stiff
6		Mushroom caps
1/4	lb	Snow peas
8		Sprigs parsley
1		Egg yolk
1 1/2	c	Water
1 1/2	c	Instant flour
		Peanut oil as required

Carefully leaving tails intact, but the shrimp into fantails. Combine the egg yolk with 3/4 c of water, stir in flour. Then stir in remaining water to make a batter of light consistency. Do not overmix. Pour the oil in the wok and heat until it sizzles. Fold the egg white into the batter, then dip the ingredients gradually into the batter and fry a few at a time for 2 to 4 minutes until nearly cooked. Place them on your tempura rack to drain as each batch is fried. Finally heat the oil up again and when hot, fry all ingredients once again until all are crispy. Serves 4-6.

Source: "COOKING WITH A WOK"

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