Seafood Or Chicken Tempura With Tempura Sauce

SEAFOOD OR CHICKEN TEMPURA WITH TEMPURA SAUCE
SERVES 4

1 qt. corn/vegetable oil
1 lb. fish (halibut, haddock or cod, cut into 1-inch strips, or 1 lb. boned chicken, cut in 1-inch strips, or 1 1/2 lbs. medium sized shrimp, shelled and deveined)
Flour
Vegetables: eggplant, squash, sweet potatoes, celery, green pepper, green beans, broccoli, carrots, cauliflower, mushrooms, or onions, cut in slices or rings
Tempura Batter (recipe follows)
Cooked rice
Tempura Sauce (recipe follows) or soy sauce

Pour oil into heavy, flat-bottomed 3-qt. saucepan or deep fryer, filling it no more than 1/3 full; heat over medium heat to 375* F.

Dust fish, chicken or shrimp lightly with flour. Dip them and vegetables in Tempura Batter.

Carefully add selected foods in single layer in hot oil; fry, turning as needed until tender, 1 to 2 minutes.

Drain on absorbent paper. Serve over rice with Tempura Sauce or soy sauce for dipping.

TEMPURA BATTER
Makes enough batter to coat 2 pounds fish, chicken or vegetables.

3/4 c. flour, sifted
14 c. cornstarch
1/2 t. baking powder
1/4 t. baking soda
1 c. water
1 egg

Sift together flour, cornstarch, and baking powder.

Stir in water, then egg; beat or whisk until smooth and frothy.

TEMPURA SAUCE
Makes about 3/4 cup

1/2 c. apple juice or white wine
1 T. soy sauce
1/4 c. white radish, grated
1 t. dry mustard
1/8 t. ground ginger

Stir together apple juice or wine, soy sauce, radish, mustard and ginger until mixed.