Recipes From Showhouse Designers

Shrimp Tempura

This recipe for deep-fried shrimp has been very successful and appreciated by many guests. It can also be served as an hors d'oeuvre during cocktails.

Mrs. Hirotake Suzuki (Junko Ohtsu)
Concert Violinist


2 dozen large shrimp
3 inches daikon (white Japanese radish)
1 inch ginger root
1 cup water
1/4 cup soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons dried Bonito flakes
1 large egg
1/2 cup ice water
2/3 cup all-purpose flour
Canola or corn oil for deep frying
Drops of aromatic sesame oil

Servings: 4

Remove shells from shrimp, keeping tail and last segment intact. Cut tip of tail to drain water. Devein and wash. Slit across belly and bend backward to break tight muscles to help keep shrimp from curling.

Grate radish and ginger root.

Combine water, soy sauce, mirin and bonito in small saucepan. Simmer for 3 minutes. Strain sauce and divide into 4 small bowls.

In a bowl, beat egg, then pour in ice water and mix. Sift flour over liquid. Mix slightly. There should be plenty of lumps remaining.

Pour oil (2"deep) in a wok or deep fryer. Heat to 350 degrees. Test temperature with drop of batter. It should sink slightly, then quickly rise and puff on the surface.

Dip shrimp in batter by holding tail and placing it carefully in oil.

Fry only 3 or 4 shrimp at a time. Turn once or twice. Let cook 1 to 1 1/2 minutes until batter is golden and crisp. Drain on racks.

Mix small portion of grated radish and ginger into dipping sauce as desired.

Serve immediately.