Shrimp And Vegetable Tempura

• 8 None large raw shrimp, peeled, tails intact, butterflied, deveined
• 3.5 oz winter squash, thinly sliced, cut into 3 1/2 x 1 inch pieces
• 1 None carrot, thinly sliced lengthwise
• 2 None long, thin eggplant, trimmed, thinly sliced lengthwise
• 1 cup tempura flour, plus extra to dust
• None None canola oil, to deep-fry
• None None dipping sauce, to serve
• None None tempura dipping sauce, to serve

1. Dust shrimp and vegetables lightly in tempura flour. Set aside.
2. Heat oil to 350u0b0F in a deep-fryer or heavy-bottomed saucepan. Whisk together tempura flour and 1 cup cold water until just combined. Batter should still be lumpy. Working in batches, dip shrimp and vegetables in batter then deep-fry for 2-3 mins, until golden brown. Drain on paper towels.
3. Arrange on a serving plate. Serve with dipping sauce.

shrimp, winter, carrot, long, tempura flour, canola oil, dipping sauce, dipping sauce

Taken from recipes-plus.com/api/v2.0/recipes/26811 (may not work)