Japanese Tempura from The Robert Carrier Cookbook by Robert Carrier

Name: Japanese Tempura from The Robert Carrier Cookbook by Robert Carrier
Ingredients: 4 large sprigs parsley; 2 small green peppers; 8 mushrooms, halved; ¼ pint Japanese dashi (a fish stock made with dried bonito flakes) canned clam juice or a rich home-made fish stock will substitute; 3 ounces sifted flour; 1 egg yolk; ¼ pint cold water; peanut oil for frying; 16-20 raw pacific prawns, shelled; ½ Spanish onion, sliced; 4 tablespoons soy sauce; pinch of powdered ginger; 4 tablespoons sake or dry sherry; 4 tablespoons water; ½ level teaspoon sugar

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Wash and prepare vegetables; cut green pepper into rings; halve mushrooms; slice onion. Peel and clean prawns, leaving on tails. Tempura Batter Sift flour 3 times. Beat egg yolk and water together...

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Ingredients

4 large sprigs parsley
2 small green peppers
8 mushrooms, halved
¼ pint Japanese dashi (a fish stock made with dried bonito flakes) canned clam juice or a rich home-made fish stock will substitute
3 ounces sifted flour
1 egg yolk
¼ pint cold water
peanut oil for frying
16-20 raw pacific prawns, shelled
½ Spanish onion, sliced
4 tablespoons soy sauce
pinch of powdered ginger
4 tablespoons sake or dry sherry
4 tablespoons water
½ level teaspoon sugar