INGREDIENTS: SERVES 6
1 1/2 cups beer (light beer)
1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons salt
12 large shrimp, shelled and deveined*
2 small sweet potatoes**
Vegetable oil for deep-frying
2 small red bell peppers, cut into 3/4-inch-thick rings**
12 asparagus spears, trimmed**
In a bowl whisk beer into flour until smooth and stir in salt.
Make several shallow cuts across the inside curve of each shrimp
and press shrimp gently ( to help prevent curling during the cooking).
Peel sweet potato and cut cross-wise into 1/4-inch thick slices.
In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working
in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices,
bell pepper rings and asparagus spears in batter to coat completely,
letting excess drip off and fry, turning, until golden, about
3 minutes. Transfer tempura as fried to brown paper with tongs
to drain and season with salt. Serve with dipping sauce (recipe
follows).
*Can use scallops, Tibits of Yellowfin tuna, oysters and etc.
** Can use broccoli or cauliflower flowerettes, Zucchini slices, Green beans and etc.
Yield: 4 servings
DIPPING SAUCE:
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons rice vinegar
2 tablespoons sliced scallions
1 tablespoon minced ginger
Heat soy sauce, sugar and ginger until sugar dissolves, add rice
vinegar and scallions.
Yield: about 1/2 cup