|
1
lb. Shrimp
1/2C flour
Split shrimp down the center, and remove vein. Open flat to
butterfly. Place shrimp cut side down and flatten with dull side
of a knife, to prevent curling. Dredge with flour.
Batter
1/2C flour
1/2C cornstarch
1/8t salt |
1/8t msg
1 egg
1/2C water
|
Sift dry ingredients. Beat egg and add water. Add to dry
ingredients and mix well. To make a thin batter, remove 1/2C
batter and add 2T water. Set aside.
Dip shrimp in thick
batter and fry in oil that has been heated to 375 degrees. As
shrimp begins to cook, dip fingers in thin batter and sprinkle
over shrimp several times, until a lacy network is formed. Cook
until tempura is a delicate brown.
Dipping Sauce – mix the following ingredients to blend well.
1T
Shoyu
1T mirin
1/4C soup stock
dash of msg
1-2T grated daikon |
