Tempura

Recipe Ingredients

1 lb	454g / 16oz	Flour
1/2 lb	227g / 8oz	Cornstarch
3		Eggs
1 1/2 cups	219g / 7.7oz	Crushed ice - (to 2 cups)
1/2 cup	99g / 3.5oz	Club soda
1		Salt
2		Shiitake mushroom caps
4		Carrot
1		Zucchini - sliced
2		Scallions
1		Sweet potato - sliced
4		Tail-on shrimp - peeled and deveined (large)
2 tablespoons	30ml	Flour - for dredging
3 cups	711ml	Oil
		For The Sauce
1 tablespoon	15ml	Soy sauce
1 1/2 teaspoons	7.5ml	Sherry
1 1/2 teaspoons	7.5ml	Rice wine vinegar
1 tablespoon	15ml	Thinly-sliced green onions
1 tablespoon	15ml	Water

Recipe Instructions

In a bowl combine sauce ingredients and set aside. Place oil in a deep-fat fryer or heavy saucepan and heat until a deep-fry thermometer registers 375 degrees.

Meanwhile, in a bowl sift together flour and cornstarch. Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely.

Dredge the vegetables and shrimp in flour and dip into the flour mixture. Carefully drop into the fryer and cook until golden. Serve with the sauce.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2216 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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