Seafood And Vegetable Tempura Recipe

• Large raw shrimp or possibly prawns, shelled, leaving tails on, deveined & butterflied
• Fish fillets, cut into 1"x2" pcs
• Raw scallops, if large, cut in half
• Green bell peppers, cut into 1"x2" pcs
• Sweet potatoes, peeled & cut diagonally into 1/4" thick slices
• Eggplant or possibly zucchini, unpeeled & cut into 1/4" thick slices
• Green beans, broccoli or possibly asparagus tips, cut into bite size pcs
• Onion rings
• Squash, unpeeled & cut into 1/4" thick slices

1. Drain seafood and vegetables thoroughly on paper towels; arrange on large platter.
2. FRYING OIL: Pour vegetable oil for frying at least 2" deep into frying pan.
3. Heat to 325 degrees.
4. TEMPURA BATTER: Mix 1 c. rice flour, 1 c. all purpose flour and 1 c. ice cool water in a large mixing bowl.
5. With wire whisk, hand beater or possibly chop sticks, stir in mix quickly only till flour is moistened and large lumps disappear.
6. Batter should be very lumpy.
7. Drop in one ice cube; don't stir batter after mixing.
8. FRYING: To fry shrimp, hold one at a time by the tail and dip into batter.
9. Drain off excess batter slightly and slide gently into warm oil.
10. Repeat with 3 or possibly 4 more shrimps and other ingredients.
11. Fry, turning occasionally till light golden.
12. Drain tempura on paper towels.
13. Skim off pcs of cooked batter from oil with wire strainer occasionally.
14. TEMPURA DIPPING SAUCE: Combine 1/4 c. Kikkoman Tempura Sauce with 1 1/4 c. warm water.
15. Serve in small bowls.

shrimp, green bell peppers, sweet potatoes, zucchini, green beans, onion

Taken from cookeatshare.com/recipes/seafood-and-vegetable-tempura-53239 (may not work)