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the batter lightly.
Heat the oil to 350 degree.
Dip the shrimps in the batter.
Deep-fry the shrimps for a few min.
*Makes 4 servings
*Be sure to use very cold water.
* Do not over mix the batter.

Here are a couple of good Japanese Tempura Tips:

To achieve consistency the tempura batter is made up in small batches immediately before it's used, and each batch is thrown away when it starts to settle. The vegetables and seafood are cut, washed, dried, and dipped in the batter to give them a thin, almost transparent coating. After this they're dropped one at a time into the oil (a combination of vegetable and sesame oil), which must be constantly kept at exactly the right temperature. The final product is perfect tempura - crisp, golden brown, hot, and delicious.

A few tempura restaurants offer variations on the basic recipe, adding extra ingredients to the batter to change the texture or flavor. One variation is to add chopped noodles to the batter for a rougher and crisper coating.

Tempura Dipping Sauce: Makes 4 servings
Ingredients
1 cup water
1 tbsp dashi granules
cup mirin (Japanese Sweet Wine)
2 tbsp soy sauce

Directions

In a small saucepan, bring water to a boil. Stir in dashi and cook for 2 minutes. Remove from heat and stir in mirin and soy sauce. The dashi and mirin are available at most Asian-food stores in the seasoning section and in some large grocery stores with a good Asian-food section.

I guess this gives you a pretty good start on your new adventure of Asian cooking and hopefully I have taken some of the mystery out of the equipment. So treat yourself to a nice Oriental Music CD and some sake and enjoy!

Learn more about this author, Arlene Wright-Correll.
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