---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tempura Onion Rings
  Categories: Japanese, Vegetables
       Yield: 4 servings
  
       1    Vegetable oil, for frying
   1 1/2 c  Cornstarch
       3    Red onions, peeled, sliced
            -crosswise to 1/3-inch
            Thick (about 1-1/4 lbs.)
   1 1/2 c  Flour, all-purpose
       1 ts Salt, plus more for sprinkl
            -ing
   1 1/2 c  Ice, coarsely crushed
            Lemon wedges, ketchup and
            - soy sauce, for serving
  
   1.  In a deep fryer or large saucepan, heat the oil
   the 350F. Meanwhile, put 1 cup of the cornstarch in a
   brown paper bag.  Add the onion slices and shake well
   to coat.  Transfer the coated onion rings to a large
   baking sheet.
   
   2.  In a large bowl, mix the remaining 1/2 cup
   cornstarch with the flour and 1 teaspoon salt.  Add
   1-1/2 cups of cold water all at once into the flour
   mixture.  Stir vigorously with chopsticks or a fork to
   be pieces of ice and lumps the size of a nickel in the
   batter.
   
   3. When the oil is hot, add as many coated onion rings
   to the batter as will fit comfortably in the fryer;
   you will have to do this in about 5 batches: Using
   chopsticks or a large fork, life the rings to the hot
   oil and separate any that cling together. Fry the
   onion rings until golden brown all over, about 3
   minutes. Transfer to paper towels or a paper bag to
   drain well. Repeat with the remaining onion rings and
   batter. Sprinkle the onion rings with salt if desired.
   Serve hot, warm or at room temperature with lemon,
   ketchup or soy sauce. Serves 4 to 6. Food & Wine,
   June, 1991.
  
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