Tempura Vegetables (Also Fish, Shrimp Or Calamari Rings)

• 3/4 cup light beer
• 3/4 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 small sweet potato
• vegetable oil or peanut oil, for frying
• 8 asparagus spears, trimmed
• 16 sugar snap peas, trimmed
• 1 small red pepper, cut into 1/4 inch rings
• 8 large shrimp, peeled and deveined (optional)
• 8 squid rings (optional)
• 1 pinch sea salt (optional)
• 1 fish fillet, cut into bite sized pieces (optional)
• soy sauce (for dipping)
• 1 white radish, peeled grated (daikon)
• 2 lemons, cut into wedges

1. In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
2. Stir in salt and cayenne.
3. Peel sweet potato and cut crosswise into 1/4 inch slices.
4. Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350u0b0F.
5. In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
6. Fry, turning, until golden coloured (2 to 3 minutes).
7. With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
8. Season with a pinch of sea salt if desired.
9. Keep warm in oven set to 200F while frying remaining veggies.
10. Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
11. Serve with hot rice.

light beer, rice flour, salt, cayenne pepper, sweet potato, vegetable oil, sugar, red pepper, shrimp, rings, salt, fish fillet, soy sauce, white radish, lemons

Taken from www.food.com/recipe/tempura-vegetables-also-fish-shrimp-or-calamari-rings-372205 (may not work)