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  1. Shell, de-vein shrimp but leave on tails. Slit lengthwise without cutting all the way through, and press open butterfly fashion.
  2. Cut fillets into 1-inch x 2-inch strips. Cut vegetables into bite-size pieces.
  3. Make batter from egg yolks, water, flour and horseradish.
  4. Pour oil in skillet (or wok); heat until bread cube dropped in hot fat browns immediately.
  5. Dip shrimp, fish, vegetables in batter, shaking off excess batter. Cook few pieces at a time, until golden. Reheat oil each time, being sure it is hot enough. Drain ingredients well on absorbent paper. Serve at once with sauce made from 4 tablespoons soy sauce, 4 tablespoons sake and 4 tablespoons clam juice (or fish stock). Serves 6

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Serves 6

1 ½ lbs. shrimp

2 lbs. fillet of sole

1 lb. thin asparagus

¾ lb. snow peas

2 green peppers

Corn oil

Batter: 2 beaten egg yolks, 2/3 cup cold water, ½ cup flour, ½ grated Japanese horseradish

Sauce: Combine 1/3 cup soy sauce, 1/3 cup sake, 1/3 cup fish stock

Shell, devein shrimp, split lengthwise, without cutting all the way to the end. Press open, butterfly-fashion. Cut sole into 1 x 2-inch strips. Cut vegetables into bite-sized hunks. Pour oil in skillet or wok. Test temperature of oil by throwing a pinch of bread into oil. If bread browns immediately, fat is hot enough. (365 degrees F.) Starting with seafood, dip all items into the batter, then into the hot, deep fat. When cooked to a golden brown, remove and drain on a paper towel. Tempura should be eaten immediately with the sauce.

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