Shrimp And Vegetable Tempura

• 1/2 cup tempura flour (or plain flour), plus extra, to dust
• 2 None large egg yolks
• 18 None large raw shrimp peeled, deveined, tails intact
• 1 None large red pepper, deseeded, cut into strips
• 2 None small zucchini, thinly sliced diagonally
• 3 cups broccoli, cut into small florets
• None None vegetable oil, to shallow-fry
• None None soy sauce and wasabi paste, to serve

1. Whisk flour, 1 1/4 cups iced water and egg yolks in a medium bowl until combined. Dust shrimp, peppers, zucchini and broccoli lightly with extra flour and shake off excess.
2. Pour enough oil into a wok or large heavy-based saucepan to reach a depth of 1 inch. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
3. Dip shrimp and vegetables, a few at a time, in batter to coat. Shallow-fry, in batches, for 1-2 mins or until shrimp curl and change color and vegetables are just tender. Using a slotted spoon, transfer to paper towels.
4. Serve tempura with soy sauce and wasabi paste.

tempura flour, egg yolks, shrimp, red pepper, zucchini, broccoli, vegetable oil, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/24421 (may not work)