Tempura and Dipping Sauce

Tempura and Dipping Sauce Ingredients

TEMPTING TEMPURA	Bell pepper, sliced
1 c Flour	String beans
2/3 c Cornstarch	TEMPURA SAUCE
1 ts Baking powder	1 c Water
2 Island eggs	2/3 c Shoyu (soy sauce)
1 1/2 c Water	1/3 c Mirin (Japanese sweet rice
1 ds Salt	1 ts Hondashi (fish flavored soup
1 ts Oil	1 sm Daikon, finely grated
Shrimp

Instructions for Tempura and Dipping Sauce

TEMPTING TEMPURA by Erin Suzuki (4-H Club) Mix all ingredients except for the shrimp, peppers and string beans. Do not over mix; the batter will get gummy. Dip slices of bell peppers and string beans in batter. Roll the shrimp in flour, then dip it into the batter. Deep fry all tempura items. Serves 6-8 TEMPURA DIPPING SAUCE This dipping sauce Ive made for years: In a saucepan combine everything but ginger and daikon. Bring to a boil; lower heat. Simmer for a few minutes. Place some daikon and ginger in individual dipping dishes. Place about 1/4 cup of sauce over the daikon and the ginger. Serves 6-8 Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Erin Suzuki + Mary Spero Posted to TNT - Prodigys Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 21, 1997

Main Ingredient: Seafood-OtherCuisine: Japanese

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