*  Exported from  MasterCook II  *
 
                               Shrimp Tempura
 
 Recipe By     : Don Piper
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Entree'/Side Dish                Fish/Seafood
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --Sauce--
    1 1/2  C             Chicken Stock
    1      Tbsp          Soy Sauce
    6      Tbsp          Sherry
      1/8  Tsp           Ginger
                         Horseradish
                         --Shrimp--
    6      Lg            Shrimp -- per person
    6 1/2  tbsp          Flour
    1                    Egg Yolk
      2/3  C             +3 Tbs. Water
                         Peanut Oil
 
 FOR THE SAUCE:
 
 Cook 5 minutes until well-blended and heated through.  Serve in
 individual bowls for dipping.  May add ginger and/or horseradish to
 taste.
 
 FOR THE SHRIMP:
 
 Shell shrimp; slit lengthwise not clear through to butterfly.  Cut
 across lightly in three places to prevent shrinking.  Wipe dry to
 prevent oil splatters.  Mix flour, egg yolk, and water gently.  Batter
 will be lumpy. Heat oil 2 inches deep to 250°.  Dip shrimp in batter and
 drop in oil.  They will float when done.  Drain on paper; serve
 immediately with sauce.
 
 Source:  “Mountain Measures”  --Junior League of Charleston, WV
 ed.  1974
 
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 NOTES : Leftover sauce is excellent baking medium for pork steaks.