Light Batter-Fried Vegetables Japanese Style
Ingredients:
Batter
1 egg
1 1/4 cups ice water
1/2 teaspoon salt
1cup all-purpose flour
Vegetables and shrimp to total 40 pieces
Snow Peas or Purple Snow Peas, strings removed
Japanese Eggplant, or regular eggplant, trimmed and cut into 2-inch sticks
Raw shrimp, peeled and deveined
Fresh Shiitake, Wood Ear, or Oyster Mushrooms, stems removed, or brown mushrooms, trimmed
Broccoli florets
Potatoes, thinly sliced
Oil for deep-frying
Steps:
For batter, beat mixture together until blended. Set bowl into a larger bowl filled with ice water to keep it cold. Set aside.
Pour oil 2 inches deep into Dutch oven or deep skillet. Heat to 365 degrees. Dip vegetables one at a time in batter to coat; fry 2-3 minutes or until golden brown on all sides, turning once. Drain well on paper towels; serve hot with soy sauce for dipping if desired.
Source: Frieda’s Inc.
