Title: Dorie's Tempura
Categories: Appetizer Shellfish Japanese Hawaii
Yield: 5 Servings
| 1 | lb | Shrimp;prepared w/tails |
| 1 | c | Asparagus; 1" pieces |
| 1 | c | Carrots; 1/4" slices |
| 1 | c | Celery; 1/4" slices |
| 1 | c | Cauliflower; flowerettes |
| 1 | c | Zucchini; 1/2x2" sticks |
| 1 | c | Green beans; 2" pieces |
| 1 | c | Green Onions; 2" pieces |
| 1 | | Bell pepper; cut into rings |
| 1 | | Onion; medium, cut into ring |
| 1 | | Parsley; bunch |
| 1 | c | Snow Peas |
| 1 | | Sweet potato; 1/8" slices |
| | | Vegetable oil |
| 1 | | TEMPURA BATTER RECIPE |
| 1 | | TEMPURA SAUCE RECIPE |
Make several crosswise slits on the underside of shrimp to prevent
curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on
platter; cover and refridgerate until serving time. Prepare batter and
sauce recipes. Do not make batter recipe too far ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and vegetables into
batter with tongs; allow excess batter to drip into bowl. Fry a few pieces
at a time until golden brown, turning once (cooking time approximately 2-3
minutes). This is best prepared close to or at the table. It is great
fun to have a "tempura party" with guests cooking their own. Serve with
sauce and rice. (you may need more batter mix depending on the amounts of
seafood and vegetables you prepare). Does not keep well once cooked.
04/02 06:18 am Dorie (Waialua, Hawaii)..............