Shrimp and Vegetable Tempura Recipe

Ingredients :

20 Large raw shrimpsto serve.
2 cups Tempura flour
2 cups Iced water
2 Egg yolks
1 Large zucchini (courgette), cut into strips
1 Red pepper (capsicum), cut into strips
1 Onion, cut into rings
Oil for deep frying
Plain or tempura flour, for coating
Japanese sauce

Method :

1. 
   Peel and devein the shrimps, leaving the tails intact.
2. 
   Cut 4 incisions in the under-section of each shrimp and straighten them out.
3. 
   Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess.
4. 
   In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix).
5. 
   Heat the oil in a deep pan or wok to moderately hot.
6. 
   Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated.
7. 
   Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels.
8. 
   Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time.
9. 
   Serve immediately with soy sauce.
10. 
    Add strips of fresh ginger to the soy sauce if you like.
11. 
    Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.