MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Tempura (Battered Shrimp)
Categories: Seafood, Breads, Sauces
Yield: 7 Servings

1 lb U-30 shrimp; peeled/deveined
- thawed if frozen
1 c Mustard sauce *
1 c Cocktail sauce **
Shredded coconut; optional

MMMMM----------------DIRTY DAVE'S TEMPURA BATTER---------------------
5 tb All-purpose flour
3 c Aunt Jemima's Deluxe easy
- pour pancake batter mix
1/4 ts Baking soda
3 1/2 c Club soda; room temp
1 1/2 c Water

Combine the flour pancake mix and baking soda in a deep
bowl. Stirring constantly with a whisk or spoon pour in
the club soda and water in a slow stream and continue to
stir until the mixture is a smooth thin cream.

Strain the batter through a fine sieve set over a clean
bowl pressing down hard on any lumps with the back of a
large spoon.

Stir in the optional coconut at this time, if using.

Dip shrimp in batter and drop into the deep-fryer or
fondue pot with oil at 350ºF/175ºC - 375ºF/190ºC.

Cook until batter is a nice golden brown and crispy.

* MUSTARD SAUCE: ground mustard powder and water to make
a sauce of desired consistency.

** COCKTAIL SAUCE: Simply Heinz ketchup (no HFCS) and
grated horseradish to taste.

MM Format by Dave Drum - 02 August 1999

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tempura w/Chile & Sesame Sauce
Categories: Poultry, Mushrooms, Vegetables, Chilies, Citrus
Yield: 2 Servings

200 g Self raising flour
1 ts Baking powder
Really cold fizzy water
2 Chicken breasts; thin sliced
+=OR=+
4 Chicken thighs; thin sliced
Plain flour for dusting
Salt & pepper
1/2 Red bell pepper; sliced
4 sm Broccoli flowerettes
5 Chestnut mushrooms; sliced
1/2 Courgette (zucchini) in
- batons
1 lg Carrot; into batons
sm Handful of mangetout *
4 Baby sweetcorn; chopped
pn Cayenne (big pinch)
Rice or noodles to serve
Olive or sesame oil

MMMMM---------------------------SAUCE--------------------------------
3 tb Soy sauce
1 Orange; juice only
1 tb Sesame seeds
Handful fresh coriander
1 Lime; juice only
1 tb Honey
1 ts Chile flakes

* in this context snow peas - UDD

Heat your fryer or oil up to 180-|C/360-|F.

Put the flour and baking powder into large bowl and
gradually add the sparkling water mixing well until you
get the consistency of double cream, add a pinch of salt,
a little bit of pepper and a pinch of chilli powder. Set
aside.

Add some plain flour to a bowl, season with salt and
pepper then coat the chicken slices in it.

Heat a splash of or sesame oil in a wok or frying pan, and
stir fry the vegetables for a minute, add the sauce
ingredients and stir well.

Dip the chicken into the fryer and fry for 3-4 minutes
until golden brown.

Remove the chicken and drain on some kitchen paper.

Remove the vegetables from the wok

Serve with rice and the stir fried veg.

Serves two generously

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Biscuit Mix Tempura Vegetables
Categories: Vegetables, Breads
Yield: 8 Servings

Oil; for frying
1 1/2 c Biscuit mix
1 tb Butter; melted
2 lg Eggs; separated
3/4 c Light colored beer *
1/8 ts Fresh ground black pepper
2 lb Assorted fresh vegetables
2 ts Sea salt

* may use club soda or lemon-lime soda

Set oven @ 200oF/93oC.

In a large saucepan over medium heat, heat about 4" of
oil until thermometer registers 360oF/182oC.

In a large bowl, blend biscuit mix, butter, egg yolks,
beer and black pepper to make a smooth batter. Set
aside.

In a medium bowl, whisk egg whites until slightly froth.
Fold into the biscuit mix. Let stand for about 10
minutes.

Dip vegetable pieces, one at a time, into the batter.
Place in hot oil, 4 at a time, and deep fry, turning
once, until golden brown, 15 seconds per side. Place on
paper towels to absorb excess oil. Transfer to an
ovenproof platter and keep warm in preheated oven. Make
sure oil is the correct temperature before adding each
batch. Serve with a light sprinkling of sea salt.

Serves 8.

TIPS: Cut the vegetable pieces the same size so they
will fry evenly.

VARIATION: For spicy vegetables, add 1 ts cayenne
pepper to batter prior to frying.

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

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