Recipe(tried): JAPANESE Tempura

Tempura Japanese:

1 pound fresh or frozen large shrimp
1 (12-ounce package frozen halibut steaks)

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water
1 egg yolk
2 stiffly beaten egg whites

Peanut oil or cooking oil for deep-fat frying

1/2 pound fresh green beans, cut into 2-inch lengths
1/2 pound fresh asparagus spears, cut into 2-inch lengths
2 medium sweet potatoes, peeled and slice 1/4 inch thick
1 small eggplant, peeled and cut into 1-inch cubes
1 cup fresh mushrooms, halved

Parsley sprigs
Tempura Sauce
Tempura Condiments

Thaw shrimp, if frozen. Shell and devein shrimp. Thaw frozen halibut; cut halibut into 1-inch pieces.

To make batter, stir together flour, cornstarch, and 1/2 teaspoon salt. Make a well in center of dry ingredients. Combine ice water and egg yolk; add all at once to dry ingredients. Slowly stir just till moistened (do not overbeat) a few lumps should remain. Fold in stiffly beaten egg whites. Do not allow batter to stand more than a few minutes before using.

Pour peanut or cooking oil into an electric fondue cooker to depth of 2 inches. Heat oil on range to 425 degrees F. Add 1 teaspoon salt. Turn fondue burner to highest setting. Transfer cooker to fondue burner. OR fry Tempura in deep hot fat 400 degrees F. in deep fat fryer or heavy saucepan.

Dip shrimp, halibut, and vegetables pieces into batter, swirling to coat. Fry, a few pieces at a time, in hot oil 2 to 3 minutes. Drain. Pass Tempura Sauce and Tempura Condiments. Makes 6 to 8 servings.

Tempura Sauce: In saucepan mix 1 cup water, 1/4 cup dry sherry, 1/4 cup soy sauce, 1 teaspoon sugar, and 1 teaspoon instant chicken bouillon granules. Cook and stir till boiling.

Tempura Condiments: (1) grated ginger root: (2) equal parts grated turnip and radish, mixed; (3) 1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.

NOTE: After you're done frying, take care of the oil so it can be reused. Allow oil to cool, strain through a double thickness of cheesecloth, then store in a covered jar. When you reuse the oil, add equal amounts of fresh oil to help avoid smoking and possible flare-ups. Better Homes and Gardens