Stuffed Vegetable Tempura

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Stuffed Vegetable Tempura."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/stuffed-vegetable-tempura-recipe.htm>  06 October 2008.

Stuffed Vegetable Tempura Photo
Stuffed Vegetable Tempura
Yield: Makes 4 servings
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Ingredients:
1/2
cup all-purpose flour

2
tablespoons plus 1/2 teaspoon cornstarch, divided

1
teaspoon baking powder

1/4
teaspoon salt

3/4
cup cold water

1
egg, separated

1
pound large shrimp, peeled and deveined

1
tablespoon soy sauce

2
teaspoons sesame oil

Soy Dipping Sauce (recipe follows)

4
cups vegetable oil

1
zucchini, diagonally cut into 1/2-inch-thick slices

8
button mushrooms, stems removed

1
red bell pepper, cut into wedges

1
green bell pepper, cut into wedges

Beefsteak leaves (optional)

Edible flowers, such as snapdragons, for garnish

1/2
lemon, cut lengthwise into 4 wedges (optional)



Preparation:
1.
To prepare batter, place flour, 2 tablespoons cornstarch, baking powder and salt in medium bowl; mix well with wire whisk. Make well in center and whisk in water until batter is consistency of pancake batter with small lumps.

2.
Add egg white to batter; whisk until blended. Cover and refrigerate 30 minutes.

3.
Meanwhile, place yolk in food processor. Add shrimp, soy sauce, sesame oil and remaining 1/2 teaspoon cornstarch to food processor. Process until shrimp is chopped to a paste. Place shrimp paste in small bowl; cover and refrigerate.

4.
Prepare Soy Dipping Sauce and keep warm.

5.
Heat vegetable oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Spread about 1-1/2 to 2 teaspoons shrimp paste on 1 side of 8 zucchini slices and stuff remaining paste into mushroom caps and pepper wedges.

6.
Stir batter until smooth. Dip 6 stuffed vegetables, 1 at a time, into batter. Carefully add to oil. Fry, stuffing sides up, about 2 minutes for peppers, 3 minutes for zucchini and 4 minutes for mushrooms or until golden brown, turning once. Remove vegetables to tray lined with paper towels; drain. Repeat with remaining stuffed vegetables, reheating oil between batches. Dip leftover zucchini slices into remaining batter and fry about 3 minutes or until golden brown.

7.
To serve, line 4 individual serving plates with paper doilies or beefsteak leaves. Arrange vegetables on plates. Garnish, if desired. Pour Soy Dipping Sauce into 4 small bowls. Serve dipping sauce and lemon wedges with tempura.





This recipe appears in: Asian