Add pizazz to plain-old pupu with ‘thorny’ tempura

Add crunch and pizazz to your tempura with this recipe for “thorny” tempura that includes pieces of somen noodle, courtesy of Muriel Miura in “A Japanese Kitchen.”

“THORNY” TEMPURA

By Muriel Miura, “A Japanese Kitchen” (Mutual Publishing)

• 1/2 pound raw, seasoned fishcake or 1 pound shrimp, cleaned
• 1/2 cup flour
• 4 ounces somen (Japanese wheat flour noodles), broken into 3/4-inch pieces
• 1 quart canola oil, for frying
• >> Batter:
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 egg, slightly beaten
• 1/2 cup water

Form fishcake, if using, into walnut-sized balls. Dredge fishcake or shrimp in flour and set aside.

Heat oil to 365 degrees.

Make batter: In medium bowl, combine flour and cornstarch. In separate bowl, add egg to water and beat to combine, then add to flour mixture. Stir until ingredients are blended together.

Dip fishcake or shrimp into batter; roll in somen. Deep-fry in oil until golden brown. Drain on paper towel-lined plate and serve hot. Makes 2 dozen.

>> Variation: Substitute chicken, fish fillet or scallops for fishcake and shrimp.

Nutritional information unavailable.

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