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Shrimp Tempura Recipe | |
Seafood | |
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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
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 and shrimp onto serving plates and serve with the dipping sauce. serves 4 | |