Recipe: Vegetable Tempura (with shrimp variation)

VEGETABLE TEMPURA



3/4 cup Argo Corn Starch
1/4 cup flour
1 teaspoon Argo Baking Powder
2 1/2 teaspoons Spice Islands Garlic Salt
1 1/2 teaspoons Spice Islands Onion Powder
1/4 teaspoon Spice Islands Fine Grind Black Pepper
1/8 teaspoon Spice Islands Ground Cayenne Pepper
1/2 cup water OR beer
1 egg slightly beaten
Enough for deep frying Mazola Corn Oil
4 cups cut-up vegetables, such as zucchini, carrots, onions and/or mushrooms

Combine corn starch, flour, baking powder, garlic salt, onion powder, black pepper and cayenne pepper in a medium bowl. Add water and egg; stir until mixture is smooth.

Heat 3 to 4-inches of oil in a deep pot over medium heat to 350 degrees F. Never leave oil unattended.

Dip vegetables into batter, stirring batter occasionally. Fry a few vegetables at a time, turning once, 2 to 3 minutes or until golden brown and crisp.

Drain on paper towels. Serve immediately.

VARIATION:

SHRIMP TEMPURA:
1 1/2 pounds raw, peeled shrimp can be substituted for the vegetables.

Makes 1 1/2 cups batter, enough for 4 cups of vegetables
Source: Argo Corn Starch, ACH Food Companies, Inc.