Tempura

Name: Tempura
Ingredients: 1 pound flour, (3 cups); 1/2 pound cornstarch, (1 1/2 cups); 3 eggs; 1 1/2 to 2 cups crushed ice; 1/2 cup club soda; Pinch of salt; 2 Shiitake mushroom caps; 4 thin slices of carrot; 1 zucchini, sliced; 2 whole scallions; 1 sweet potato, sliced; 4 large tail-on shrimp, peeled and deveined; 2 tablespoons flour, for dredging; 3 cups oil; 1 tablespoon soy sauce; 1 1/2 teaspoon sherry; 1 1/2 teaspoon rice wine vinegar; 1 tablespoon thinly sliced green onions; 1 tablespoon water

19 ingredients

7 steps

Ingredients

1 pound flour, (3 cups)
1/2 pound cornstarch, (1 1/2 cups)
3 eggs
1 1/2 to 2 cups crushed ice
1/2 cup club soda
Pinch of salt
2 Shiitake mushroom caps
4 thin slices of carrot
1 zucchini, sliced
2 whole scallions
1 sweet potato, sliced
4 large tail-on shrimp, peeled and deveined
2 tablespoons flour, for dredging
3 cups oil
1 tablespoon soy sauce
1 1/2 teaspoon sherry
1 1/2 teaspoon rice wine vinegar
1 tablespoon thinly sliced green onions
1 tablespoon water

Directions

1

In a bowl combine sauce ingredients and set aside.
2

Place oil in a deep fat fryer or heavy saucepan and heat until a deep fry thermometer registers 375 degrees.
3

Meanwhile, in a bowl sift together flour and cornstarch.
4

Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely.
5

Dredge the vegetables and shrimp in flour and dip into the flour mixture.
6

Carefully drop into the fryer and cook until golden.
7

Serve with the sauce.