Shrimp Tempura
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Prepare the shrimps.
Dredge in cornstarch before dipping in batter.
Batter: 3/4 c flour; 1/2 t baking powder;
1/4 t salt; 1 egg yolk; 200 ml cold water.
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Deep fry.
Serve warm with Tempura Sauce.
3/4 c dashi stock
3 T soy sauce
2T mirin
2 T sugar
grated ginger & grated radish
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/ chicsanders 2013
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