7. Remove with a slotted spoon and drain briefly on the Tempura Rack.
8. Serve immediately with the dipping sauce.
Dipping Sauce
In a saucepan, combine 8 oz. (250 ml) clam juice with 1/4 cup (60 ml) each of soy
sauce and dry sherry. Bring to a boil, remove from heat and let cool to room
temperature.
Tempura Batter
Lightly beat together 1 cup (250 ml) cold water, 1 egg and 1/4 tsp. (1.5 ml) each
of baking soda and salt. Add 1 cup (250 ml) of unsifted cake flour. Mix just until
blended (batter will be lumpy). Sprinkle another 1/3 cup (85 ml) unsifted cake
flour over top of batter. With a fork, stir batter with one of two stokes (do not
blend thoroughly).
Vegetables
Choose 3 or 4 kinds. Some suggestions are carrot, eggplant, mushrooms, sweet
potatoes and zucchini. Cut into 1/2" (6 mm) slices.
Seafood
Use approximately 1 lb. (450 g) of shrimp or fish.
Shrimp:
Use large raw shrimp. Remove shells except from around the tail.
Split shrimp along the back vein, cutting almost through the shrimp
to make it lie flat. Remove the vein. Rinse and pat dry.
Fish:
Use salmon, sole or fillets. Cut away any bone or skin. Cut into
1-1/2" x 3" (4 cm x 8 cm) strips, about 1/2" (6mm) thick.
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Booklet TWK-60 3/26/03 1:30 PM Page 24