Shrimp and Kamaboko Tempura |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook. If you're like me and can't find kamaboko anywhere, you can substitute imitation crab, which is almost the same thing. Ingredients:
3/4 cup flour |
1/2 teaspoon salt |
1 teaspoon sugar |
1/4 cup ice water |
6 ounces kamaboko, chopped |
6 -8 medium shrimp, chopped |
1 cup chopped water chestnut |
1 stalk green onion, chopped |
1 dash msg (optional) |
Directions:
1. Combine dry ingredients, add water and egg; stir only to moisten the dry ingredients. Add kamaboko, shrimps, water chestnuts, and green onion.
2. Drop by teaspoonful into heated oil (skillet or fry pan) and fry until light brown.
3. Serve hot.
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