Shrimp Tempura

Ahh. Chinese New Year, where combine the food preparations of Thanksgiving and the generous spirit of Christmas...stretched over the period of ..two weeks.. Don't have many traditional receipts (haven't had time to translate.) so here's a couple of "asian" receipts :).

Shell and devein shrimp, leaving shell on tip of tail. Boil in salted water, bring to boil, reduce heat and simmer covered for five minutes. Drain;cool. Do the same for scallops but simmer for about three minutes. Placed cooled seafood with the sliced veggies, cover with plastic wrap and keep in fridge till ready to cook. Batter: In a large mixing bowl, use a wooden spoon to combine egg yolk and ice cold water and baking soda. Wit ha a wire whisk, stir in unsifted flour to make a smooth batter (batter will be thin.). Use batter soon after it's made; doesn't stand well. Place Veg oil 3 inches deep and heat to 375 F on deep frying thermometer. Coat each piece separately into batter and coat lightly. Deep fry a few at a time till lightly browned, 'bout three or so minutes.

Dipping : In a small saucepan, combine soy sauce, beef broth and sherry; bring to boiling. Place in shallow serving bowls for each guest. Grate remaining ingredients and separately in serving bowls for guests to add to their sauce to their tastes.

Tempura is best cooked at the table and served immediately. Serve a combination of seafood and a variety of vegetables to each guest, along with the sauce, garnish with radish slices and scallion brushes. Variations can be made to your own tastes :) Some suggestions would be white fish, fresh clams, mussels, (any fresh veg) broccoli, zucchini, carrots, scallions or sweet Bermuda onions.