Shrimp Tempura Recipe
Tagged in Drinks
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Directions
To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes.
Meanwhile, heat 1 1/2 inches of oil in a wok. Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water until light and frothy. Dust the vegetable pieces and shrimp with the cornstarch, then dip in the frothy egg; deep-fry in batches for 4 minutes until golden. Drain on paper towels.
Pour the sauce into small bowls. Pile the vegetables onto serving plates and serve with the dipping sauce.
Ingredients
- For the dipping sauce:
- 1/2 cup vegetable stock
- 4 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 2 tbsp dry sherry
- 1 inch ginger root
- grated
- Sprigs of cilantro
- to garnish
- For the tempura:
- Vegetable oil
- 4 tbsp cornstarch
- 1/2 tsp salt
- 3 large egg whites
- 1 lb mixed vegetables; spinach leaves
- halved mushrooms
- sliced sweet potato
- squash
- eggplant
- red pepper
- 12 jumbo shrimp
- peeled
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Food Fight
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
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