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Shrimp and Vegetable Tempura
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12 extra-large raw shrimp | |
3/4 cup | flour |
1/4 cup | cornstarch |
1/2 tsp | baking soda |
1 | egg |
1 cup | ice water |
Vegetable oil for frying | |
1 | sweet potato, peeled and sliced on bias |
1 | Japanese eggplant, sliced |
Dipping sauce | |
1/4 cup | tempura dipping sauce |
2 T | warm water |
Leave tails on shrimp. Cut 2 shallow slits across belly to keep shrimp straight when frying.
In lge bowl, whisk flour, cornstarch, soda, egg and 1/2 cup of ice water.
Whisk in remaining water, 1/4 cup at a time to make thin batter. Place bowl in second bowl of ice water.
Pour about 2" oil in frypan. Heat to 375•
Deepest a few pieces at a time. Drain on paper towel.
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