Tempura Vegetables and Shrimp (天ぷら)

Ingredients

• 1 pound shrimp
• 1 medium sweet potato
• 1 medium zucchini
• 1 cup tempura batter mix
• 1 cup cold water
• 1 cup dipping sauce
• 1 cup green beans
• 1 medium carrot
• 4 cups vegetable oil
• 5 pieces ice cubes

Instructions

1. 1

   Prepare the vegetables: Peel and slice the sweet potato into thin rounds (about 1/4 inch thick). Cut the zucchini and carrot into similar-sized sticks. Trim the ends of the green beans.

2. 2

   Prepare the shrimp: If using raw shrimp, peel and devein them, leaving the tails on for presentation. Pat them dry with paper towels.

3. 3

   In a large bowl, combine the tempura batter mix and cold water. Stir gently until just combined; the batter should be lumpy. Add a few ice cubes to keep the batter cold.

4. 4

   Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Use enough oil to submerge the vegetables and shrimp.

5. 5

   Dip the prepared vegetables and shrimp into the tempura batter, allowing excess batter to drip off.

6. 6

   Carefully place the battered shrimp and vegetables into the hot oil in small batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy.

7. 7

   Use a slotted spoon to remove the tempura from the oil and drain on paper towels. Repeat with remaining shrimp and vegetables.

8. 8

   Serve the tempura hot with the dipping sauce on the side. Enjoy your delicious tempura vegetables and shrimp!