Ingredients

six fresh or jumbo frozen shrimp.
Two dried Japanese mushrooms.
Water.
One small eggplant
vegetable oil for deep-frying
. One quarter green Bell pepper, cut in half.
One (half inch thick) Lotus-root slice, if desired.
1/3 cup all-purpose flour
two egg yolks, beaten
several thin Japanese rice noodles.

How to Make.

Thaw frozen shrimp. Leave tails intact, peel and devein. Cut each strip in half lengthwise. Cut thick strap into three slices. In a small bowl, soak mushrooms and hot water to cover 30 min., drain well. Cut eggplant in half crosswise. Cut almost through each half several times to make thin fanlike slices. Heat oil in a wok or deep skillet to 350° or until a 1 inch cube of bread turns Golden Brown and 65 to 70 seconds. Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms, green pepper and lotus root root if desired. Add a little flour, shake to coat. Stiff remaining flour into a bowl, stir in egg yolks and 2 tablespoons water or enough to make a thin batter. Dip flour coated shrimp and vegetables and batter, fried in hot boil it until golden. Thai noodles together at one end. Dip in the batter, Fry in hot oil 2 to 3 min.. Use as a garnish.

Yield: Makes Two Servings

Cook’s Tip: serves tempura with a sauce made with 6 tablespoons Rice wine or dry Sherry, 6 tablespoons soy sauce, 2 cups water in which for seaweed. Leave seven soaked in 1 teaspoon salt. Bring to a boil, set aside to cool. When cold, pour equally into two small bowls. Into one bowl stir grated white radish and Ginger root, into other bowl stir 1 teaspoon monosodium glutamate (MSG), if desired and a little salt. Lemon or lime wedges may also be served.

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