Recipe - Tempura And Dipping Sauce

TEMPTING TEMPURA
1 cup Flour
2/3 cup Cornstarch
1 teaspoon Baking powder
2 Island eggs
1 One half cup Water
1 ds Salt
1 teaspoon Oil
Shrimp
Bell pepper, cut or sliced up
String beans

TEMPURA SAUCE
1 cup Water
2/3 cup Shoyu (soy sauce)
1/3 cup Mirin (Japanese sweet rice
wine)
1 teaspoon Hondashi (fish flavored soup
granules)
1 small Daikon, finely grated

TEMPTING TEMPURA by Erin Suzuki (4H Club) Mix all ingredients except for
the shrimp, peppers and string beans. Do not over mix; the batter will get
gummy. Dip slices of bell peppers and string beans in batter. Roll the
shrimp in flour, then dip it into the batter. Deep fry all tempura items.
Serves 68 TEMPURA DIPPING SAUCE This dipping sauce I've made for years: In
a saucepan combine everything but ginger and daikon. Bring to a boil; lower
heat. Simmer for a few minutes. Place some daikon and ginger in individual
dipping dishes. Place about One fourth cup of sauce over the daikon and the
ginger. Serves 68 Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Erin Suzuki + Mary Spero Posted to TNT Prodigy's Recipe
Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 21,
1997