Dip shrimp & vegetables into batter	Dip shrimp & vegetables into sauce

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Tempura

Source: St. Louis Post-Dispatch, April 9, 1973

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Ingredients

• 16 shrimp, peeled and cleaned, with the tail left on

• Salad oil

• 8 mushrooms, cleaned

• Carrots, sliced

• 8 asparagus spears, fresh, washed

• Parsley

• 4 spinach leaves, cleaned

• Onion rings

    Batter:

• 2 1/2 cups unsifted cake flour

• 2 egg yolks, beaten

• 2 cups ice water

• 1 cup cake flour

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Preparation

Using a wire whisk, beat egg yolks with very cold water until frothy. Add 2 1/2 cups flour and stir until well mixed. Batter will be fairly thin and may contain small lumps.

Pour salad oil into a large frying pan until it is 2 inches deep. Heat oil to 350 degrees.

Dip shrimp and prepared vegetables into a small bowl containing 1 cup of cake flour to coat them, then into batter. Fry immediately, a few pieces at a time, in heated oil, turning once, until golden brown on both sides. Serve piping hot with dipping sauce.

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Dipping Sauce

• 2 cups dashi, a fish stock available at import stores

• 3 Tbsp mirin, cooking sake

• 3 Tbsp sugar

• 6 Tbsp soy sauce

Mix above ingredients together and serve in small, individual bowls. Dip cooked shrimp and vegetables into sauce as it is eaten.