• 1/7 Nat'l Tempura Day - 2

    From Dave Drum@1:3634/12 to All on Thu Jan 5 15:52:00 2023
    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


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  • From Dave Drum@1:2320/105 to All on Sat Jan 6 14:59:00 2024
    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
    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

    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

    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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