Shrimp and Kamaboko Tempura
3/4 c. flour
1/2 tsp. salt
1 tsp. sugar
1/4 c. water
1 grated kamaboko
6 med. shrimps, chopped
1 c. water chestnuts, chopped
Green onions, chopped
Combine dry ingredients; add water and stir only to moisten the dry ingredients. Add kamaboko, shrimps, water chestnuts and green onions.
Drop teaspoonfuls into heated oil and fry until light brown. Serve with meal or as pupus while hot.
