Seafood And Vegetable Tempura

• 1 cup flour, plus additional, for dusting
• 2 None egg yolks, lightly beaten
• 1/2 cup vegetable oil, for deep-frying
• 12 None large shrimp, peeled and deveined, tails intact
• 1 None sweet potato, thinly sliced
• 1/4 head cauliflower, cut into florets
• 4 oz green beans, trimmed
• 2 None baby eggplant, thinly sliced
• None None Teriyaki sauce, to serve

1. Sift the flour into a large bowl. Season to taste. Gradually whisk in combined 1 cup iced water and egg yolks until combined. (The batter will be lumpy.)
2. Meanwhile, heat the oil in a wok or a deep saucepan on high heat. (Oil is ready when a cube of bread crisps quickly without absorbing oil). Dust the shrimp and vegetables in additional flour, shaking off any excess. Dip in the batter, draining off excess.
3. Deep-fry a few shrimp and vegetables at a time, turning, for about 2-3 mins, or until golden. Drain on paper towels. Serve mixed tempura with teriyaki sauce.

flour, egg yolks, vegetable oil, shrimp, sweet potato, cauliflower, green beans, baby eggplant, teriyaki sauce

Taken from recipes-plus.com/api/v2.0/recipes/32983 (may not work)