This is Jean Mishima's Recipe for her Mother Doris's Shrimp Tempura.
Tempura (Deep fried shrimps)
1 Tbl sugar
1/2 tsp. salt
1 tsp baking powder
2 tsp. Hon-Dashi (Bonito Fish Soup Stock)
2 cup flour
1/2 tsp. garlic powder
2 cups iced water or milk, (Milk makes dough soft.)
Wesson canola oil
1. Combine all dry ingredients.
2. Pour iced water or milk stirring as little as possible. Lumpy is fine.
Hints: Good batter is a light, crisp coating that doesn't absorb oil when fried.
1. Don't over mix the batter. Mix very gently when you stir in the water, just until the dry ingredients are moistened. Leave in the lumps.
2. Make sure water is very cold. A cold batter will remain light when fried.
3. Mix the batter just before frying. Making it ahead will produce a heavy coating.
4. Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere.
5. Test the temperature of the oil by dropping a few drops of cold water into it. You can tell when the oil is hot enough. Make sure the oil is deep enough to cover the shrimp and hot enough otherwise the tempura will be greasy.
6. Take a shrimp by its tail, dip in batter, scrape off the excess from the lip of the bowl and ease shrimp into the hot oil. Turn over when lightly brown.
Prepare shrimps: Clean and straighten shrimps to keep shrimp from curling doing frying.
1. Slit the back to clean out the vein
2. Scrape off the tips of the tail to remove black residue
4. Slicing along the belly side about half way through
Two fingers -thumb and forefinger push down with the thump and upwards-stretching as the same time by pulling upwards-you should hear a crack
Do this all the length of the shrimp.
Note: Coat shrimp with flour or corn starch to keep batter from falling off during frying.
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