Shrimp and Vegetable Tempura by Elle Bee



Prep Time: 30 minutes

Cook Time: 35 minutes

Yields: 2-3 servings

Description
Although commonly known as an appetizer, this popular dish can also be served as a main course. NOTE: If you want a thicker batter, use less ice water.

Ingredients

 * 3 cups flour
 * 1½ cups cornstarch
 * 1½ cups crushed ice
 * 3 eggs
 * a pinch of salt
 * 4 thin slices of carrot
 * 1 zucchini, sliced
 * 2 whole green onions
 * 1 sweet potato, sliced
 * 2 shiitake mushroom caps
 * 4 large tail-on shrimp, peeled and deveined
 * 2 tablespoons flour
 * 3 cups oil

Dipping sauce

 * 1 tablespoon soy sauce
 * 1½ teaspoon sherry
 * 1½ teaspoon rice wine vinegar
 * 1 tablespoon green onions, thinly sliced
 * 1 tablespoon water

Directions

 * 1) In a bowl, combine dipping sauce ingredients and set aside.
 * 2) Place oil in a deep fat fryer or heavy saucepan.
 * 3) Heat until a deep fry thermometer registers 375°F (190°C).
 * 4) In a mixing bowl, sift together flour and cornstarch.
 * 5) Add eggs, ice, club soda, and a pinch of salt.
 * 6) Pull together, but do not mix completely.
 * 7) Dip vegetables and shrimp into the flour mixture and coat evenly.
 * 8) Carefully drop items into the fryer and cook until golden.
 * 9) Allow shrimp and vegetables to cool on a piece of paper towel in order to remove excess oil.
 * 10) Serve with prepared dipping sauce.