Recipe for...Shrimp Tempura


Recipe for... shrimp recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Shrimp Tempura This recipe is rated : 0 Recipe Ingredients For the dipping sauce: 1/2 cup vegetable stock 4 tbsp soy sauce 1 tbsp sweet chili sauce 2 tbsp dry sherry 1 inch ginger root, grated Sprigs of cilantro, to garnish For the tempura: Vegetable oil 4 tbsp cornstarch 1/2 tsp salt 3 large egg whites 1 lb mixed vegetables; spinach leaves, halved mushrooms, sliced sweet potato, squash, eggplant, red pepper 12 jumbo shrimp, peeled Cooking Procedures To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes. Meanwhile, heat 1 1/2 inches of oil in a wok. Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water until light and frothy. Dust the vegetable pieces and shrimp with the cornstarch, then dip in the frothy egg; deep-fry in batches for 4 minutes until golden. Drain on paper towels. Pour the sauce into small bowls. Pile the vegetables onto serving plates and serve with the dipping sauce.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: o Cottolene Vegetole Nut Grove Margarin Nutzyme Snowdrift Olive Oil Corn Oil (Mazola) Beef and Cottonseed Oil Compound Oleomargarine Kream Krisp Califene Nutco Sawtay Kuxit Wesson Oil Cottonseed oil Mazola COMPOSITION OF OLEOMARGARINE J (From United States Department of Agriculture Bulletin No. 469). The principal fats used in the manufacture of oleomargarine are oleo oil, neutral lard, cottonseed oil and other oils. These fats, which must be pure and carefully prepared, are th
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