Recipe - Indonesian Tempura

Peanut oil for
Deepfrying
2 One half cup Rice flour or wholewheat
Pastry flour
3 Eggs
1 One half cup Ice water
One half cup Coconut milk
One fourth teaspoon Ground coriander
1 lg Red bell pepper
1 pound Large prawns
One half pound Large scallops
1 cup Sweet potato diagonally
Sliced
1 cup Broccoli tops

1. In a wok or large, deep skillet over mediumhigh heat, warm peanut oil
to the 350 degrees F mark on a fat thermometer. There should be about 4
inches of oil in the wok or 2 to 3 inches in the deep skillet.

2. In a blender at high speed, mix together flour, eggs, the ice water,
coconut milk, and coriander until very smooth. Pour this batter into a bowl
set inside a larger bowl filled with crushed ice.

3. Seed bell pepper and cut into eighths. Peel and devein prawns. To cook
tempura, dip seafood and vegetables into batter, turning to coat lightly.
Place immediately into hot oil. Tempura should brown in 30 seconds; if it
takes longer, oil is not hot enough. Drain cooked tempura on paper towels.
Serve immediately.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip