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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tempura (Part 2)
Categories: Oriental, Seafood
Yield: 6 Servings

CONTINUED

Score the shrimp a few times crosswise on the underside, to prevent
them curling-up during deep-frying. Tap the back of each shrimp with
the back-edge of your knife. Core and remove the seeds from the
peppers; trim and slice into strips. Wash and scrape the carrot; cut
into strips about 1 1/2" long and 1/8" wide. Peel the eggplant,
leaving 1/2" strips of the peel intact here and there for decorative
effect. Cut in half lengthwise, then into slices 1/4" thick. Wash the
slices and pat them dry with kitchen towelling. Peel the sweet potato
and slice it crosswise into 1/2" rounds. Cut the mushrooms in half.
Cut the flattened piece of squid into 1/2" squares. Cut the onions in
half. Push toothpicks into the onion at 1/2" intervals, in a straight
line. Then slice the onions midway between the toothpicks. The
toothpicks will hold the layers of onion together in each of the
sliced section.

Pour the vegetable oil into a large pot or electric skillet. The oil
should be heated to about 350oF.

Make the batter in two batches . Place one egg yolk into a mixing
bowl; add one cup of ice-water and mix with only one or two strokes.
Then add 1 cup of flour, and mix as before, with only a few brief
strokes.

Prepare the second batch of batter when the first is used up. The
batter should be lumpy, with some undissolved flour visible. Check
the oil for heat: drop a bit of batter into the oil; if the batter
sinks slightly beneath the surface, then comes right back up
surrounded by little bubbles, your oil is ready. Dip each item into
flour first this ensures that each ingredient is perfectly dry and
that the batter will adhere well. Then dip in the batter, shake a
little to remove any excess batter, and slide into the oil.

Fry each piece for about 3 minutes, or until lightly golden. In order
to maintain the oil temperature, make sure that no more than a third
of the surface of the oil is occupied by bubbling pieces of frying
food. Remove the pieces from the oil and drain for a few seconds.
Then transfer to your guests' plates, also lined with attractive
absorbent paper. You may also keep tempura warm in a 250 degree F
oven, no longer than about 5 minutes.

To make the dipping sauce: combine the dashi, soy sauce, mirin and
sugar in a small saucepan. Heat until the sugar has dissolved and
serve warm, with a little grated daikon and ginger on the side for
each guest to combine with the dipping sauce according to taste.

Dip the tempura in the sauce and eat.

From "Japanese Cooking", John Spayde, Chartwell Books Inc. ISBN
0-89009-822-0

From: http://www.recipesource.com

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