Shrimp And Vegetable Tempura

• 8 shrimp large raw, peeled, tails intact, butterflied, deveined
• 3 1/2 ounces winter squash thinly sliced, cut into 3 1/2 x 1 inch pieces
• 1 carrot thinly sliced lengthwise
• 2 eggplant long, thin, trimmed, thinly sliced lengthwise
• 1 cup flour tempura, plus extra to dust
• canola oil to deep-fry
• dipping sauce to serve
• dipping sauce tempura, 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, eggplant long, flour tempura, canola oil, dipping sauce, dipping sauce tempura

Taken from www.yummly.com/recipe/Shrimp-and-Vegetable-Tempura-1402955 (may not work)