RECIPES OF JAPAN

Ingredients

2 large

2 cups

1 cup

8

2 medium

1 small

8

1

8 pieces

1

4 cups

4 tbsp

Large eggs
Rice flour
Ice water

Tiger prawn (shelled, deveined & butterflied)
Medium squid
Potato (slice into 1/4 inch slices)
Shiitake mushrooms
Green pepper (cut into 1/4 inch slices & remove seeds)
Nori (seaweed) (cut into 1 x 3 inch sheets)
Carrot (peel and shredded)
Peanut oil (for frying)

Ginger root (finely grated)

1. Prepare the tempura dipping sauce
2. Leave in saucepan on low heat while you prepare the tempura
3. Soak the shiitake mushrooms in a bowl of warm water for 15 minutes
4. Remove stems, then dry the mushroom caps with paper toweling
5. Slice each cap with an 'X' and set the mushrooms aside
6. Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets (If the latter, lattice-cut the squid meat to prevent curling in the fryer.)
7. Dry and set aside
8. In a large mixing bowl, break the eggs into 1 cup ice water
9. Whisk quickly but not thoroughly
10. Add the rice flour all at once and mix until the batter is loosely combined (Do not over mix)
11. Heat 4 cups of peanut oil on high in a wok or deep-fryer until almost smoking and dip each tempura item into the batter
12. Fry the tempura in small batches (Caution: Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done)
13. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls