Shrimp And Vegetable Tempura

• 1/2 cup flour tempura, or plain flour, plus extra, to dust
• 2 large egg yolks
• 18 shrimp large raw, peeled, deveined, tails intact
• 1 red pepper large, deseeded, cut into strips
• 2 zucchini small, thinly sliced diagonally
• 3 cups broccoli cut into small florets
• vegetable oil to shallow-fry
• wasabi paste
• soy sauce

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.

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

Taken from www.yummly.com/recipe/Shrimp-and-Vegetable-Tempura-1405359 (may not work)