Tempura

• 3 egg yolks
• 2 cups very cold water
• 2 12 cups flour
• oil (for frying)

1. Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet potato slices, etc), use your favorite Heat oil to 375*.
2. Combine yolks with water; mix well.
3. Gradually stir in the flour; stir from the bottom of the bowl, gently.
4. Do not overstir, this is the secret of a light batter.
5. Some flour will still float on top of the batter.
6. Pat seafood and veggies dry.
7. Dip pieces in batter, let drain a little.
8. Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
9. Drain on paper toweling.
10. Serve with assorted sauces for dipping.

egg yolks, very cold water, flour, oil

Taken from www.food.com/recipe/tempura-24259 (may not work)