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Tempura

 

Japanese Shrimps Tempura

Ingredients:
2 lbs. Medium shrimps
1 quart Deep fat oil for frying
1 cup Flour
1 cup Cornstarch
1/4 tsp. Sea salt
1 Egg yolk, slightly beaten
1 tbsp. Sherry
1 cup Cold water
some Flour

Procedure:

Shell and clean shrimp leaving tails on.

Lightly slash underside diagonally.

Heat deep fat to 365 F temperature.

Sift the one cup flour with cornstarch and seasonings.

Combine egg yolk, sherry and water; stir into flour mixture.

Sip shrimp in flour, then batter, and fry until lightly browned.

Drain and serve immediately.

Makes three dozens.


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Last modified: May 26, 2003