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Tempura Batter


  • 2 eggs, beaten
  • 1 cup cold water
  • 3/4 cup all-purpose flour
  • 1 Tbsp. cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


Mix all ingredients with fork just until blended. (Batter will be thin and slightly lumpy.) Tempura Sauce 1/4 cup chicken broth 1/4 cup water 1/4 cup soy sauce 1 tsp. sugar Heat all ingredients until hot. Serve in small individual bowls. Tempura Shrimp with tails, shelled and deveined sea scallops, cut into halves Fish fillets, cut into bite-size pieces 1 cup 1-inch pieces asparagus 1 cup 1/4-inch slices carrots or celery 1-1/2 cups cauliflowerets 1-1/2 cups 2x1/4-inch eggplant sticks 1 cup 2-inch pieces green beans, partially cooked 1 cup 2-inch pieces green onions 1 medium green pepper, cut into 1/4-inch rings 1 medium onion, sliced and separated into rings 1 bunch parsley 1 cup pea pods 1 medium sweet potato, cut into 1/8-inch slices Vegetable oil Tempura Batter (above) Tempura Sauce (above) Choose 1 pound seafood (about 4 ounces per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2 inches) in wok to 360 degrees F. Prepare Tempura Batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with Tempura Sauce. 4 servings

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