Shrimp Tempura #2
Mrs. Yukihide Kohatsu
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Cooking tools:
- Sifter
- Fine-mesh sieve
- Grater
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Chopsticks
- Saucepan
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- 1 lb. fresh shrimps
- 2 eggs
- 1½ cups water
- 1½ cups flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup dried shrimp
- 2 cups water
- 5″ dashi konbu
- 4 tablespoons shoyu
- 1½ teaspoons sugar
- ¼ teaspoon gourmet powder
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