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Source: Houston Junior League Cookbook

Shrimp Tempura with Vegetables
If you like Asian food, then try making this shrimp tempura recipe right at home.
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Serves: 6-8
Prep Time: 30 minutes
Cook Time: 10 minutes
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3 pounds medium shrimp, raw
flour, to coat shrimp
1 cup flour
1/2 teaspoon salt
2 eggs, beaten
3/4 cup milk
cooking oil, for frying
1 cup fresh mushrooms, sliced
6 small green onions, with tops, sliced
2 tablespoons butter
1 tablespoon cornstarch
2 cups chicken broth
4 or 5 ribs celery, sliced diagonally
1 can (5 ounces) bamboo shoots
1 small Chinese cabbage, sliced (do not use coarse stems)
2 small cans (5 ounces each) water chestnuts, drained and sliced
1/4 pound snow peas, or 1 package frozen

Shell and devein shrimp. Make a thin batter of flour, salt, eggs and milk. (Add a little more milk if batter seems too thick.) Dip shrimp lightly in flour, then in batter; brown in hot fat about 5 minutes. Drain and keep warm. Saute mushrooms and green onions in butter in large skillet. Mix cornstarch with a little chicken broth and set aside. Add celery, bamboo shoots, cabbage, water chestnuts and snow peas to mushrooms and onions; pourin chicken broth and bring to a rapid boil. Cover, and cook no longer than 5 minutes. Thicken with cornstarch mixture; add soy sauce and shrimp. Serve immediately, over rice. Large bite-sized pieces of raw chicken may be substituted for shrimp, if desired.

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