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Japanese   -   Tempura   adapted from New International Fondue Cookbook

Description
Ingredients
  • 1 Medium Egg Yolk -- room Temp.
  • 1 Cup Ice Water
  • 1 Cup Flour
  • 1 Pinch Salt
  • White Pepper -- to taste
  • Flour -- to coat dipping ingr
  • 1/2 Pound Chicken Or Turkey -- bite sized
  • Vegetables
Directions Be sure the pieces are dry and room temp before dipping. Beat egg yolk with fork. add ice water and mix well. add flour stir with fork to combine. Batter should be thin the consistency of cream. roll in flour before dippping chicken and vegetable into batter. fry until golden brown and serve with sweet and sour or teriyaki sauce.
Serves 1
Time to Make 0:00



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