Deep-fry shrimp	Shrimp tempura & vegetables

---

Shrimp Tempura

Source: St. Louis Post-Dispatch, August 7, 1983

Yield: 3 to 4 servings

---

Ingredients

• 20 large shrimp

• 1 green pepper

• 1 eggplant

• 1 onion

• 1 sweet potato

• 1 okra

• Vegetable oil

• 3 cups ice water

• All-purpose flour

• 1 egg

• Dipping sauce (see recipe)

---

Preparation

Clean and shell shrimp, leaving tails attached. Cut green pepper, eggplant and onion into large pieces. Cut sweet potato and okra into slices.

Heat oil to at least 180 degrees in large skillet. Pour ice water into large bowl and whisk in enough flour (about 1 cup) to make mixture the consistency of pancake batter. Whisk in raw egg, mixing well.

Dip shrimp into additional flour, coating lightly, then dip shrimp into batter. Dip cut vegetables into batter. Deep-fry shrimp and vegetables about 7 minutes or just until crispy. Serve with dipping sauce (see recipe).

---

Dipping Sauce

• 1 1/2 cups fish stock

• 1/2 cup soy sauce

• 1/2 cup mirin (sweet Japanese cooking wine, available in many groceries)

• 1 white radish

• Small piece of ginger root 

Combine fish stock, soy sauce and mirin in saucepan; heat to boiling. Let cool.

Grate radish. Pare and grate ginger root. Divide grated radish and ginger root among 4 small serving bowls; pour sauce into bowls. Serve with shrimp tempura.