Ginger Tempura (Shoga No Tempura) - cooking recipe

Ingredients

3 ounces fresh ginger, peeled (about 3.5 in.)
3 tablespoons flour
1/4 teaspoon salt
3 tablespoons water
vegetable oil (for deep frying)

Preparation

Cut ginger into medium-thin rounds across the fiber grain, then cut rounds into fine julienne strips.
Mix flour, salt, and water well. place ginger in batter and toss to coat well.
Heat oil to 340F/179C,and deep-fry ginger in 4 portions. Drain well and sprinkle with salt.
Serve hot! Does not keep.