Rash in AZ, when I use green beans in tempura stir fry, they stay bright green!

Tempura Shrimp

12 large shrimps - Joe uses the jumbo size
1 egg
1 cup all purpose flour - OR use 1 box tempura*
1/2 cup cold water
Vegetable oil for frying - about 2? or so deep in wok

Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Sift flour into a bowl. Pour cold water over the flour and add an egg. Mix the batter lightly. Heat the oil to 340 degree. Dip the shrimps in the batter. Fry the shrimps for a few min. NOTE: Do not make a thick batter. It should be about the consistency of pancake batter. You just want to make a glaze, not a heavy coating. Use a cooking thermometer to get the oil temp just right. Makes 4 servings *I use the box of tempura and follow the instructions. I do make sure the temp is correct and the batter is thin. You want the veggies crisp tender, not mushy. It doesn?t take long to stir fry them.

Tip 1: Ice
Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
Tip 2: Batter (Tempura Batter Recipe http://japanesefood.about.com/od/tempura/r/tempurabatter.htm

Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
Tip 3: Frying Order
If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.
Tip 4: Oil Temperature

To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Use ONLY fresh vegetables, not canned or frozen. Posted in the Japanese section of Nancy?s message board.
Chris in NM

http://www.nancyskitchen.com