Shrimp Tempura

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            FOOD FUNNY
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This one from Rosemary Zwick of Cape Town, South Africa actually
produced an audible chuckle from your jaded Chef:

Q: What's the difference between a bagpipe and an onion?

A: No one cries when you chop up a bagpipe.

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            TODAY'S RECIPE
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Some authorities will insist that only rice flour can produce perfect
tempura, and others insist that the secret is in the club soda they
use in the batter. You can use these things if you have them, but I
guarantee a great batter with ingredients you already have on hand
with this recipe. Feel free to include fresh vegetables such as
sliced zucchini, broccoli florets, or asparagus tips in your tempura
fry. Aficionados know that tempura is best fresh out of the fryer and
often prefer to eat it standing around the stove rather than at the table.

Shrimp Tempura

Vegetable oil for deep-frying
1 egg yolk, beaten
1 1/2 cups ice water or very cold club soda
1 cup (250 ml) all-purpose flour or rice flour
plus additional for dredging
1-2 lbs (450-900 g) large shrimp, peeled

Heat 3 to 4 inches (7-10 cm) of oil in a deep, heavy pot over high
heat to a temperature of 375F (190C). (Be sure to use a deep pot so
there is plenty of room for the oil to bubble up - the pot should be
no more than half full.) Combine the egg yolk, water, and flour in a
mixing bowl, stirring just to combine - a few lumps are okay.
Butterfly the shrimp by cutting them almost all the way through along
their backs. Dredge the shrimp one at a time lightly in the flour,
dip in the batter, and drop carefully into the hot oil. Don't add
more than five or six at a time, and be careful to keep the
temperature as close to 375F (190C) as possible. Cook until golden
brown on all sides, turning if necessary, and transfer to a wire rack
or paper towels to drain. Serve immediately. Serves 4 to 6.
Received on Wed May 25 10:15:44 2005