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Shrimp Tempura

BATTER:
      3 cups Cake flour
      2 Eggs; beaten
      2 cups Ice water

TEMPURA SAUCE:
      1 cup Soy sauce
      1/2 cup Mirin
      3 cups Water
      1 teaspoon MSG (optional)
      1 Japanese radish (daikon), grated

TEMPURA:
      1 lb. Large shrimp
      6 lg. Mushrooms; sliced
      3 slices Eggplant; cut in strips
      6 Strips celery, 3" long
      3 Carrots - cut in 3" long strips
      6 slices Sweet potato - cut in 3" long strips
      6 Green beans
       Oil for deep frying
       All-purpose flour

   Mix cake flour with eggs and ice water until batter is slightly lumpy.
Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan
and bring to boil. Place small amount of sauce in tiny saucers with 1
teaspoon of grated radish on each. Set aside.

   To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten
slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp
will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery,
carrots, sweet potatoes and green beans attractively on large tray or
platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into
all-purpose flour, then into chilled batter, shaking to remove excess
batter. Slip into deep fat and fry until shrimp rise to surface. While
shrimp are bobbing on surface of oil, dollop a bit more batter on top of
each shrimp and cook until batter is crisp and slightly golden. Turn once
and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip
vegetables in flour and batter and cook in same manner. Continue to cook
and drain shrimp and vegetables, a few at a time, adjusting heat during
cooking to maintain 350 degree temperature. Keep batter cool. To serve,
place equal amount of various foods on each plate. Dip cooked vegetables
and shrimp into sauce, scooping up a bit of radish.

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