From list-reply@simpleinternet.com Tue Feb 25 15:44:04 2003 Date: Tue, 25 Feb 2003 04:55:56 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Shrimp Tempura Followup-To: rec.food.cooking, rec.food.recipes Shrimp Tempura .. submitted by Cynara Ahh. Chinese New Year, where combine the food preparations of Thanksgiving and the generous spirit of Christmas...stretched over the period of ..two weeks.. Don't have many traditional receipts (haven't had time to translate.) so here's a couple of "asian" receipts :). San Francisco, CA Tempura - Japanese (11 servings) 1/2 lb large fresh shrimp 1 lb scallops 1/2 small eggplant, cut in 2' x 1/3' strips 3/4 lb sweet potatoes, peeled and sliced 1/8 inch thick 1 large green pepper, sliced lengthwise into 1/4 inch strips 1/2 lb small fresh mushrooms 6 large parsley sprigs Batter 1 large egg yolk 2 cups ice-cold water 1/8 teaspoon baking soda 12/3 cups unsifted all-purpose flour Vegetable oil for frying Dipping Sauce 1 cup soy sauce or shoyu 1/2 cup beef broth 1/2 cup dry sherry wine (to your taste) Fresh gingerroot Fresh horseradish Garnish: Radish slices Scallion brushes Shell and devein shrimp, leaving shell on tip of tail. Boil in salted water, bring to boil, reduce heat and simmer covered for five minutes. Drain;cool. Do the same for scallops but simmer for about three minutes. Placed cooled seafood with the sliced veggies, cover with plastic wrap and keep in fridge till ready to cook. Batter: In a large mixing bowl, use a wooden spoon to combine egg yolk and ice cold water and baking soda. Wit ha a wire whisk, stir in unsifted flour to make a smooth batter (batter will be thin.). Use batter soon after it's made; doesn't stand well. Place Veg oil 3 inches deep and heat to 375 F on deep frying thermometer. Coat each piece separately into batter and coat lightly. Deep fry a few at a time till lightly browned, 'bout three or so minutes. Dipping : In a small saucepan, combine soy sauce, beef broth and sherry; bring to boiling. Place in shallow serving bowls for each guest. Grate remaining ingredients and separately in serving bowls for guests to add to their sauce to their tastes. Tempura is best cooked at the table and served immediately. Serve a combination of seafood and a variety of vegetables to each guest, along with the sauce, garnish with radish slices and scallion brushes. Variations can be made to your own tastes :) Some suggestions would be white fish, fresh clams, mussels, (any fresh veg) broccoli, zucchini, carrots, scallions or sweet Bermuda onions. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.