Seafood And Vegetable Tempura

• 1 lb. medium shrimp, shelled, deveined and butter flied with tails on or
• 1 lb. fish fillets, cut into 1" x 2" strip or
• 1 lb. scallops, halved if large or
• 1 lb. combination of shrimp, fish and scallops
• 1 8 oz. Tempura batter mix
• 1 large green bell pepper (6 oz.), removed seeds and cut into 1"x2" strip
• 1 medium sweet potato (6 oz.) peeled and cut crosswise into 1/4 " thick slices
• 1 large Japanese eggplant (4 to 6 oz.) trimmed and cut on diagonal into 1/4" thick slices
• 1/4 lb. green beans, broccoli or asparagus tips, trimmed and cut into bite-size pieces
• Use paper towels, pat seafood and vegetables to remove excess moisture.

1. Frying Oil
2. Pour vegetable oil for frying, at least 2" deep in a large pot, deep frying pan or wok. Heat to 350u0b0F.
3. Tempura Batter
4. Pour 1-1/3 cups ice cold water into large mixing bowl. Sprinkle entire contents of Tempura Batter Mix (8 oz.) over water. With wire whisk or chopsticks, stir in mix only until mix is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube. Do not stir batter after mixing.
5. Directions for Frying
6. To fry shrimp, hold one at a time, by the tail and dip into batter. Drain off excess batter slightly and gently slide into hot oil. Repeat with 3 or 4 more shrimp and a few dipped vegetables. Fry until light golden brown. Remove from oil. Drain briefly on paper towel. Keep warm. Skim pieces of cooked batter from oil with wire strainer. Repeat with remaining ingredients. Serve with Tempura dipping sauce.
7. Tempura dipping Sauce
8. For 4 servings, combine 1/4 cup of Kikkoman Tempura dipping sauce with 1-1/4 cups hot water. Serve in small individual bowls. Or dip in Sweet & Sour or Plum Sauces as desired.

shrimp, fish fillets, combination of shrimp, batter, green bell pepper, sweet potato, japanese eggplant, ubc, paper

Taken from www.epicurious.com/recipes/member/views/seafood-and-vegetable-tempura-52668321 (may not work)