Shrimp and Kamaboko Tempura Japanese cooking recipe

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3/4 cup flour
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
6 ounces kamaboko, chopped
6-8 medium shrimp, chopped
1 cup chopped water chestnut
1 stalk green onion, chopped
1 dash msg (optional)

1Combine dry ingredients, add water and egg; stir only to moisten the dry ingredients. Add kamaboko, shrimps, water chestnuts, and green onion.
2Drop by teaspoonful into heated oil (skillet or fry pan) and fry until light brown.
3Serve hot.

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