SEAFOOD AND VEGETABLE TEMPURA WITH BEER BATTER
A great way to serve veggies and seafood.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
SEAFOOD AND VEGETABLE TEMPURA WITH BEER BATTER
INGREDIENTS: DUMPLINGSServes 4
● 1½ cups beer (light beer)
● 1½ cups cake flour (not self-rising)
● 1½ teaspoons salt
● 12 large shrimp, shelled and deveined *SEE COOK'S NOTE*
● 2 small sweet potatoes**SEE COOK'S NOTE**
● Vegetable oil for deep-frying
● 2 small red bell peppers, cut into ¾-inch thick rings**SEE COOK'S NOTE**
● 12 asparagus spears, trimmed**SEE COOK'S NOTE**
1. 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 ¼-inch thick
slices.
2. In a 3-quart saucepan, heat 2 inches of oil to 375℉. 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 or paper towels with tongs to drain and season with salt. Serve with
dipping sauce.
INGREDIENTS DIPPING SAUCE:
● 2 tablespoons soy sauce
● 2 teaspoons fresh lime juice
● 1 Tablespoon(s) dark sesame oil
● 2 Teaspoon(s) superfine granulated sugar
● 1 teaspoon sriracha hot sauce (optional)
● 2 Tablespoons Mirin rice wine or Sake (can substitute ginger ale)
● 1 Teaspoon(s) fresh ginger juice (optional) (Press through a garlic press)
DIRECTIONS:
1. Mix all above ingredients together and dip your tempura for flavor and a little heat.
 *COOKS NOTE*
*Can use scallops, Tibits of Yellowfin tuna, oysters and etc.
**COOKS NOTE**
** Can use broccoli or cauliflower flowerettes, Zucchini slices, Green beans and etc.
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