tempura

• u.s.
• metric

ingredients:

• 8 shrimps
• 4 ounces pumpkin
• 2 green peppers
• 1 potato
• 1 sweet potato
• salad oil
• a little flour

coating:

• 1 egg
• 1/2 cup cold water
• 1/2 cup flour

dipping sauce:

• 1 cup bonito soup stock
• 1/4 cup soy sauce
• 3 tablespoons sugar

step 1:

Hull shell and devein the shrimp.

step 2:

Make a cut in the stomach side. Cut off the tip of the tail diagonally.

step 3:

Peel the potato and cut into 1/4 in. slices. Cut the unpeeled sweet potato into 1/4 in. slices.

step 4:

Slice the unpeeled pumpkin.

step 5:

Cut the green peppers in half lengthwise. Remove seeds.

step 6:

To make coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 7:

Dust all the ingredients lightly with a little flour before applying the coating.

step 8:

With chopsticks, dip the potatoes and the pumpkin into the coating and twirl them around to coat them. Fill a wok over half full with salad oil and heat until 340 °F.

step 9:

Drop the coated pieces into the wok and deep fry, turning them with chopsticks or tongs after several minutes. Fry another minutes or two until they are soft.

step 10:

Follow the same procedure for the green pepper and shrimp, but cook for a shorter period of time until they are a light gold.

step 11:

To make dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil.