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Okra Tempura

Source:  Steven Raichlen--Washington Post

Note:  See Dipping Sauces for more ideas for sauce.  The author uses whole okra pods, but they should be small or it may be difficult for batter to adhere to the pod.  Besides, bite-sized pieces (about 1/2" thick) are easier to dip.

1 lb okra, washed and trimmed

For the batter:

1 egg yolk
1 cp ice water
1 cp minus 2 T flour
salt & pepper to taste
2-3 cps oil for frying

For the batter:

1.  Combine 1 cp ice water with yolk in a bowl and lightly beat.
2.  Sift in flour and beat for 10-12 strokes; ingredients should be barely mixed.
3.  Just before serving, heat oil to 350 degree. Dip okra pods in batter and lower them with        chopsticks into hot oil.
4.  Fry for 1 minute, or until pods are golden brown.
5.  Work in several batches to avoid crowding the pan. Transfer okra to paper towels.

For the Wasabi (Japanese horseradiah) sauce:

2 t wasabi
2 t water
1/3 cp mayonnaise
1/3 cp sour cream

Mix wasabi with water to make paste.
Stir in mayonnaise and sour cream.