Shrimp and Vegetable Tempura

http://www.asianonlinerecipes.com/

Ingredients:

• 20 Large raw shrimps
• 2 cups Tempura flour
• 2 cups Iced water
• 2 Egg yolks
• 1 Large zucchini (courgette), cut into strips
• 1 Red pepper (capsicum), cut into strips
• 1 Onion, cut into rings
• Oil for deep frying
• Plain or tempura flour, for coating
• Japanese sauce to serve

Method:

• Peel and devein the shrimps, leaving the tails intact.
• Cut 4 incisions in the under-section of each shrimp and straighten them out.
• Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess.
• In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix).
• Heat the oil in a deep pan or wok to moderately hot.
• Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated.
• Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels.
• Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time.
• Serve immediately with soy sauce.
• Add strips of fresh ginger to the soy sauce if you like.

Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.