Tempura

A well known specialty in Japanese cooking is Tempura.  I don't claim to know a whole lot about this but in 1971 I was given a book, "Better Homes and Gardens Fondue and Tabletop Cooking"  along with a very elaborate Fondue set.  I discovered it in a section titled Skillet Dishes because it can be made at the table around an electric skillet with all of the prep done before hand in a social setting, much like the tradition of fondue.

About once or twice a year I venture into a Tempura meal which centers around batter dipped shrimp and vegetables deep fat fried in a light batter. This is a crisp delicacy generally prepared and served at a low table. (Large pillows for diners to lean on is helpful.)

Condiments used for dipping can include soy sauce, mustard sauce made with 1/2 C. table mustard mixed with 3 T. soy sauce,  grated fresh ginger root, and equal parts of fresh grated radish and turnip.

Japanese Tempura Ingredients:

Raw shrimp, peeled and cleaned
Assorted fresh vegetables such as broccoli, asparagus spears, parsley, sweet potato, spinach, mushrooms, green beans, onions, or white potato
Vegetable oil for frying
1 C. sifted all purpose flour
1 C. ice water
1 slightly beaten egg
1/2 t. sugar
1/2 t. salt
Tempura condiments

Wash and dry the shrimp and vegetables and slice or cut into strips as necessary.  Fill skillet 1/2 full of oil and heat to 360 degrees.  To make the batter combine the flour  and the remaining ingredients.  Beat just until moistened, a few lumps should remain.  Stir in one or two ice cubes and use immediately.

Dip the shrimp and vegetables into the ice cold batter and fry in hot oil until browned.  Drain.

Serve with the prepared condiments and hot cooked rice.  Fresh fruit, tea, and sake complete the meal.