Home Cooks > Recipes
1 pound raw extra-large shrimp or prawns (16 to 20 count),
shelled, butterflied and deveined, leaving tail on
1/2 pound raw scallops, if large, cut in half
1/2 pound fish fillets, cut in 1-1/2 x 2-inch pieces
1 large green pepper, cut in 1-1/2 x 2-inch pieces
1 medium sweet potato or 1 large carrot,
peeled and cut diagonally into 1/4-inch thick slices
1 small eggplant or 1 large zucchini, unpeeled and cut
into 1/4-inch thick slices
1/2 pound green beans or asparagus tips, cut into bite-size pieces
Vegetable oil for frying
Tempura Dipping Sauce (recipe follows)
Tempura Batter (recipe follows)
Tempura Dipping Sauce: Combine 1/4 cup Kikkoman Tempura Dipping Sauce with 1 cup hot water.
Tempura Batter: Beat 1 large egg thoroughly with wire whisk or hand rotary beater (not electric). Blend in 1-1/4 cups ice-cold water. Sprinkle 2 cups sifted cake flour evenly over egg mixture. With same wire whisk or beater, stir in flour quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. Do not stir batter after it is mixed.