ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

JAPANESE FRITTERS (Tempura), Japanese

I love the reference to Accent as "gourmet powder".

Ingredients

• 30 jumbo shrimps, or 35 large shrimps
• 3 small sweet potatoes or yams
• 3 small carrots
• ½ lb. green string beans

Batter

• 2 eggs
• 1 ½ cups flour
• 1 ½ cups water
• ¼ tsp. salt or few drops of soy sauce

Sauce

• 1/3 cup dried shrimp
• ¼ tsp. salt
• 2 cups water
• 1 ½ tsp. sugar
• 4 tbsp. soy sauce
• 1 tsp. gourmet powder (Accent)

Preparation Instructions

Clean shrimps and peel, leaving the tails on. Remove black vein, then slit open from leg side and out ¼ inch from the tail, slitting along back to prevent curling.

Wash potatoes. Peel and slice crosswise or slantwise ¼ inch thick. Soak them in water until cooking tine. Scrape carrots and cut into shoestring pieces. Wash and cut beans into 2 or 3-inch pieces.

Batter

Beat eggs in a bowl, gently stir in the water using a fork or 2 pairs of chopsticks. Then add the flour (not too much stirring), and salt or soy sauce, batter may be lumpy.

To fry: Heat plenty of salad oil in a large deep skillet. Dip shrimps in batter, holding by the tails and drop in deep fry. Turn shrimp only once during frying. When golden brown on both sides, remove and drain on paper. The vegetables are fried the same as the shrimps -- dip in batter and drop into the same oil in which the shrimps were fried. Serve hot with the following sauce and daikon (Japanese radish; icicle radish may be used).

Sauce

Rinse dry shrimp once and boil in water for l minutes. Then strain and add seasonings. Serves 6.

Variation: Eggplant, watercress, onions, parsley, asparagus, green pepper, celery, etc. may be substituted for green string beans.

Contributed by Mrs. Hisae Morikawa, Mrs. Kay Kawai, 1950

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Traditional Style Tempura Sauce Bowl, 5 oz Grey Green with Blue Design Sauce Bowl, Melamine Traditional Japanese