Title: Shrimp Tempura
Categories: Regional Seafood
Yield: 6 Servings

BATTER
3	c	Cake flour
2		Eggs; beaten
2	c	Ice water
TEMPURA SAUCE
1	c	Soy sauce *
		*preferably Japanese-style
1/2	c	Mirin (?)
3	c	Water
1	ts	MSG (optional)
1		Japanese radish (daikon) grated
TEMPURA
1	lb	Large shrimp
6	lg	Mushrooms; sliced
3	sl	Eggplant; cut in strips
6		Strips celery, 3" long
3		Carrots cut in 3" long strips
6	sl	Sweet potato cut in 3" long strips
6		Green beans
		Oil for deep frying
		All-purpose flour

Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil. Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside.

To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish.

Created by: The Mikado, North Hollywood

(C) 1992 The Los Angeles Times

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