Nagrand Tempura

 

The Batter:

1 Egg

2/3 cup Iced Water

1/2 cup Flour

1 tea. Paprika

Salt/Pepper, to taste

1 Ice Cube

Oil, for deep frying

The Main Foods:

8 Shrimp, large

2 Carrots

1 Zucchini

1 cup Broccoli 

The Sauce:

1 table. Apricot Jam

2 table Olive Oil

2 pinches Chili Powder

Sauce: Whisk jam, oil and chili powder together. Cover and set aside for dipping later.

Foods: Peel and devain shrimp, set aside.  Slice carrots and zucchini thinly. Separate the broccoli florets. 

Heat some water in a pan to boiling. Throw in the carrots, zucchini and broccoli and cook 1 minute. Drain well and pat all the vegetables dry with paper towel.

Batter: Whisk egg and iced water together. Slowly add in the flour, paprika, salt and pepper, whisking together well. Add in the ice cube and mix.

Heat oil for deep frying to 350 F. 

Dip the shrimp and vegetables into the batter, let excess batter drip off then put into the deep fryer. Fry everything 1 to 2 minutes. Drain off oil well on paper towels. 

Serve the tempura (fried foods) hot with the dipping sauce to the side. 

Source: Wizard's Cookbook