=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 05-19-13 (02 19) Number: 388 From: MIMAROBE #18 @8400*2 Refer#: NONE To: ALL Recvd: YES Subj: SPICY SHRIMP TEMPURA Conf: (37) Home Cooki --------------------------------------------------------------------------- Response To: ALL SPICY SHRIMP AND VEGGIE TEMPURA Batter: 1 egg (or two egg whites) 1 cup of water 1 1/4 cups sifted all-purpose flour a pinch of five-spice powder a pinch of lemon pepper 2 dried chilis, crushed First, put together enough shrimp to feed however many people you want to feed. Popcorn shrimp, jumbos, whichever suits your taste. Peel 'em and devein 'em, or buy 'em like that. Saute or stir-fry in peanut oil* until pink, then set aside to drain *thoroughly*. Decide beforehand which vegetables you want; I generally include zuchini and carrots sliced into strips, mushrooms (shitakis if you like, but grocery store 'shrooms are wonderful this way), broccoli and cauliflower florets, bell peppers, etc, but it's all a matter of taste and what's on sale. I steam several of the vegetables before the battery, simply because they don't spend a lot of time in the oil and some people like their veggies less raw than I do; again, this is choice. You don't want to steam them too much, though, since this might make them fall apart when you dip them in the tempura batter. Don't over-mix the batter, and let it stand for an hour or two until the gluten breaks down. The chilis give it just enough of a bite to get the attention of their tastebuds, and then the five-spice powder kicks in to add a little pungence and sweetness. Heat some peanut oil (corn and canola work just as well) in a wok, and drag out that tempura rack that came with it that you've never used. You're ready to go. Now comes the fun part: when your guests arrive, have them choose which vegeies they want and put them in a bowl. One by one, dip their veggies in the batter, and drop in the wok. Watch carefully that the batter doesn't overcook, and be careful not to drop from too great a height. Do the shrimp last, and leave them a little longer if they've cooled from their first cooking. After letting everything drain on the rack, put 'em back in the bowl and hand it to your guest. They'll be suitably inpressed with your time and trouble, and will probably treat you to coc au vin or boulliabaisse when it's their turn to entertain. Dips: I use five or so, depending on my guests' tastes. Hoisin, soy, sriracha, duck sauce, sweet and hot chili sauce are *very* good choices for tempura, as they cover the gamut of taste sensations. For afters, I cut bananas in several pieces lengthways and crossways and dip in the same batter. They're wonderful! The batter recipe above is enough for four; adjust accordingly for more people. Enjoy! * You might want to use a flavored peanut oil. I make my own by heating a bottle of oil in a wok to just below the smoke point, and then adding crushed chilis, crushed garlic, and about a teaspoon of sesame seeds. Watch them carefully, and when they begin to fry, turn the heat down just a tad; you don't want them to cook, you want their flavors to infuse the oil. Let it "simmer" for 20 minutes or so, and then take off the burner and cover. Leave it for at least 5-6 hours, or, preferrably overnight. Strain and decant -- it smells wonderful, and adds a mild and nutty flavor to foods.