Which do you value extra, a shot of vodka or the finest tempura you could make?
Yield: 4 servings.
adapted from “Japanese Country Cookbook” by Russ Rudzinski
1 cup all-purpose flour
1 cup h2o
1 teaspoon granulated sugar
½ teaspoon baking powder
1 pound peeled shrimp or 4 cups veggies these types of as onion rings, green pepper slices, zucchini slices or spears, peeled and sliced sweet potatoes, mushrooms, sliced carrots, string beans or asparagus
In a medium bowl, mix flour, water, egg, salt, sugar and baking powder. Whisk completely (or use egg beaters) right up until mixture achieves the consistency of whipping cream. Refrigerate 15 minutes. If combination becomes also thick, stir in a small h2o right up until the consistency again resembles whipping cream.
Pour oil into a substantial pot to a depth of at the very least 2 inches. Carry temperature to 375 degrees (if you don’t have a thermometer, place a fall of the batter into the oil it must tumble to the base for a second, then increase to the leading and sizzle gently. If it stays on the base the oil is way too cold if it straight away sizzles on prime, it is much too scorching).
Dip shrimp or greens in batter and fry a number of at a time (the temperature must fall to about 350 degrees). Flip a several occasions in the oil and fry on both equally sides right until a light-weight golden brown. Clear away with a wire-mesh spider, strainer, slotted spoon or chopsticks to paper towels to drain. Provide with dipping sauce on the side, if preferred.