Beer-Batter Tempura with Dipping Sauce

Ready in 1h

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1 1/2 ts Salt
; rings
12 Asparagus spears; trimmed
12 lg Shrimp; shelled and
2 sm Sweet potatoes
2 sm Red bell peppers; cut into
Vegetable oil for
1 1/2 c Cake flour; (not
; 3/4-inch-thick
1 1/2 c Beer; (not dark)
; deveined

Original recipe makes 1 servings



MMMMM-----------------------DIPPING SAUCE---------------------------- 1/2 c Soy sauce 2 ts Sugar 2 tb Rice vinegar 2 tb Sliced scallions 1 tb Minced ginger In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently ( to help prevent curling during the cooking). Peel sweet potato and cut cross-wise into 1/4-inch thick slices. In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows). Yield: 4 servings DIPPING SAUCE: Heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions. Yield: about 1/2 cup Per serving: 1313 Calories (kcal); 4g Total Fat; (3% calories from fat); 47g Protein; 252g Carbohydrate; 109mg Cholesterol; 11598mg Sodium Food Exchanges: 13 Grain(Starch); 2 Lean Meat; 7 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9299 Converted by MM_Buster v2.0n.

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