Ø 2 cups shelled prawns
Ø 2 cups bamboo shoots cut up
Ø 2 egg whites
Ø 4 tblsps maida (refined flour)
Ø Tempura sauce
Ø Water for making the batter
Ø Salt to taste
Make a thick batter with above ingredients. Dip each prawn and bamboo shoot in it and deep fry. Dry the prawn on absorbent paper, garnish with grated radishes and ginger. Sprinkle tempura sauce liberally over it.
For making Tempura sauce:
Ø 4 tblsp soya sauce
Ø 6 tblsp dry sherry
Ø Pinch of ajinomoto
Mix all the above ingredients and boil. Season it with ajinomoto and the sauce is ready for using in the Tempura dish.
