Tempura #2
| Yield: | 11 Servings |
| Categories: | Seafood |
| 1/2 | lb | Large fresh shrimp |
| 1 | lb | Scallops |
| 1/2 | sm | Eggplant; cut in 2' x 1/3' strips |
| 3/4 | lb | Sweet potatoes; peeled and sliced 1/8 ionch thick |
| 1 | lg | Green pepper; sliced lengthwise into 1/4 inch strips |
| 1/2 | lb | Small fresh mushrooms |
| 6 | lg | Parsley sprigs |
| BATTER | ||
| 1 | lg | Egg yolk |
| 2 | c | Ice-cold water |
| 1/8 | ts | Baking soda |
| 1 2/3 | c | Unsifted all-purpose flour |
| Vegetable oil for frying | ||
| DIPPING SAUCE | ||
| 1 | c | Soy cauce or shoyu |
| 1/2 | c | Beef broth |
| 1/2 | c | Dry sherry wine |
| Fresh gingerroot; to taste | ||
| Fresh horseradish; to taste | ||
| GARNISH | ||
| Radish slices | ||
| Scallion brushes |
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