Testy Tempura

Ready in 1 hour

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1 lb Medium shrimp; shelled,
1 Egg yolk
1/2 ts Baking Powder
1 md Zucchini; 1/4" slices
1 c Cornstarch
1 md Sweet potato; scrubbed,
1 c Cold water
Hot Tempura Sauce (see
2 qt Vegetable or peanut oil
1 c All-purpose flour
6 sm Fresh asparagus spears
2 sl Red onion; 1/4-inch thick,
1/2 c Crushed ice
1 sm Eggplant; in 1/2" cubes

Original recipe makes 6 Servings



Prepare vegetables and shrimp as noted in list of ingredients. (Peel eggplace/zucchini if you wish). Prepare Hot Tempura Sauce (see Index for this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan, heat about 4 inches od oil to 375 degrees. When oil is hot and all ingredients are ready, prepare batter: place flour, cornstarch and baking powder in a bowl. Whisk egg yolk and water until just blended; add to dry ingredients and mix only until blended. Stir in crushed ice. To fry, dip pieces of food into batter 1 at a time then lower into hot oil; cook only a few at a time, to keep batter lacy and to avoid overcrowding pan. Cook foods until golden, then keep warm in a 250 degree oven on a papertowel lined baking sheet until all done. Serve warm with sauce for dipping. Makes 6 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

Calories Per Serving: 8044 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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