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 BBS: The GWE BBS [ASV/CIN]
Date: 04-28-39 (13 19)             Number: 381
From: MIMAROBE #18 @8400*2         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Spicy shrimp recipe            Conf: (37) Home Cooki
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SPICY SHRIMP AND VEGGIE TEMPURA

 Batter: 1 egg (or two egg whites)
         1 cup of water
         1 1/4 cups sifted all-purpose flour
         a pinch of five-spice powder
         a pinch of lemon pepper
         2 dried chilis, crushed

 First, put together enough shrimp to feed however many people you want
 to feed.  Popcorn shrimp, jumbos, whichever suits your taste.  Peel 'em
 and devein 'em, or buy 'em like that.  Saute or stir-fry in peanut oil*
 until pink, then set aside to drain *thoroughly*.

 Decide beforehand which vegetables you want; I generally include zuchini
 and carrots sliced into strips, mushrooms (shitakis if you like, but
 grocery store 'shrooms are wonderful this way), broccoli and cauliflower
 florets, bell peppers, etc, but it's all a matter of taste and what's on
 sale.

 I steam several of the vegetables before the battery, simply because
 they don't spend a lot of time in the oil and some people like their
 veggies less raw than I do; again, this is choice.  You don't want to
 steam them too much, though, since this might make them fall apart when
 you dip them in the tempura batter.

 Don't over-mix the batter, and let it stand for an hour or two until the
 gluten breaks down.  The chilis give it just enough of a bite to get
 the attention of their tastebuds, and then the five-spice powder kicks
 in to add a little pungence and sweetness.

 Heat some peanut oil (corn and canola work just as well) in a wok, and
 drag out that tempura rack that came with it that you've never used.
 You're ready to go.

 Now comes the fun part: when your guests arrive, have them choose which
 vegeies they want and put them in a bowl.  One by one, dip their veggies
 in the batter, and drop in the wok.  Watch carefully that the batter
 doesn't overcook, and be careful not to drop from too great a height.
 Do the shrimp last, and leave them a little longer if they've cooled
 from their first cooking.  After letting everything drain on the
 rack, put 'em back in the bowl and hand it to your guest. They'll be
 suitably inpressed with your time and trouble, and will probably treat
 you to coc au vin or boulliabaisse when it's their turn to entertain.

 Dips: I use five or so, depending on my guests' tastes.  Hoisin, soy,
 sriracha, duck sauce, sweet and hot chili sauce are *very* good choices
 for tempura, as they cover the gamut of taste sensations.

 For afters, I cut bananas in several pieces lengthways and crossways and
 dip in the same batter.  They're wonderful!

 The batter recipe above is enough for four; adjust accordingly for more
 people.  Enjoy!

 * You might want to use a flavored peanut oil.  I make my own by heating
 a bottle of oil in a wok to just below the smoke point, and then adding
 crushed chilis, crushed garlic, and about a teaspoon of sesame seeds.
 Watch them carefully, and when they begin to fry, turn the heat down
 just a tad; you don't want them to cook, you want their flavors to
 infuse the oil.  Let it "simmer" for 20 minutes or so, and then take off
 the burner and cover.  Leave it for at least 5-6 hours, or, preferrably
 overnight.  Strain and decant -- it smells wonderful, and adds a mild
 and nutty flavor to foods.
