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Texas Star Shrimp with Vegetarian Tempura
Serves 4

- 2 cups organic rice flour; or 1 cup or organic rice flour and 1 cup
        of organic arrowroot powder; (optional substitute organic rice
        flour for organic quinoa flour).

- 1 tablespoon organic cumin, or organic kucho karu chile powder.

- 1 quart filtered (reverse osmosis) cold water or cold carbonated  
       water (gerolsteiner).

- 1 large organic sweet potato, peeled, sliced 1/4 inch lengthwise.

- 1 daikon, peeled and sliced into long batons (3" x 1/4" x 1/4").

- 1 organic Japanese eggplant, sliced 1/4" lond bias slices, or        
         organic eggplant.

- 1 bunch organic scallions, ends trimmed off.

-  Texas Star grain-fed shrimp (Harlingen Shrimp Farms, Ltd.),       
           Quantity desired (recommended 6 to 8 per person).

- Organic grapeseed oil, or organic avocado oil, or organic olive    
             oil for frying.
- optional australian lake salt and freshly ground organic pepper    
             to taste.
In a large Bowl, add flour and organic cumin or
organic chile powder and whisk in the water until a
pancake batter consistency is achieved.  Fill a
fryer or stockpot 1/3 full with oil and heat to 350
degrees F.  Dip the shrimp, vegetables in the
batter, shake off excess, and fry until GB&D
(golden brown & delcious).  Drain on stainless
steel rack and season lightly with salt while still hot.
David Chey    -     Computer Sonics Incorporated    -    Irvine, California
Texas Star Shrimp with Vegetariam Tempura


Texas Star Shrimp with Vegetariam Tempura
Texas Star Shrimp with Vegetariam Tempura
Texas Star Shrimp with Vegetariam Tempura