Tempura

• 1 pound flour, (3 cups)
• 1/2 pound cornstarch, (1 1/2 cups)
• 3 eggs
• 1 1/2 to 2 cups crushed ice
• 1/2 cup club soda
• Pinch of salt
• 2 Shiitake mushroom caps
• 4 thin slices of carrot
• 1 zucchini, sliced
• 2 whole scallions
• 1 sweet potato, sliced
• 4 large tail-on shrimp, peeled and deveined
• 2 tablespoons flour, for dredging
• 3 cups oil
• 1 tablespoon soy sauce
• 1 1/2 teaspoon sherry
• 1 1/2 teaspoon rice wine vinegar
• 1 tablespoon thinly sliced green onions
• 1 tablespoon water

1. In a bowl combine sauce ingredients and set aside.
2. Place oil in a deep fat fryer or heavy saucepan and heat until a deep fry thermometer registers 375 degrees.
3. Meanwhile, in a bowl sift together flour and cornstarch.
4. Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely.
5. Dredge the vegetables and shrimp in flour and dip into the flour mixture.
6. Carefully drop into the fryer and cook until golden.
7. Serve with the sauce.

flour, cornstarch, eggs, crushed ice, club soda, salt, shiitake, thin slices of carrot, zucchini, scallions, sweet potato, tailon shrimp, flour, oil, soy sauce, sherry, rice wine vinegar, green onions, water

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tempura-recipe.html (may not work)