|Shrimp/A mixture of shrimp, mussels and scallops||1 Pound|
|Broccoli flowerets/Asparagus tips||1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Pastry flour||1 Cup (16 tbs)|
|Rice flour||4 Tablespoon|
Shell and devein shrimp, leaving the tail intact.
Spread the tail, and pull out the tendon; then bend shrimp back until straight.
Slice large mussels and scallops into 3 pieces.
Prepare vegetables, and steam for 2 minutes.
Dry seafood and vegetables on absorbent paper.
Beat the next 6 ingredients together; then fold in egg white, beaten until stiff but moist.
Heat a deep mixture of oil to 360°F using twice as much sesame-seed oil as salad oil.
Dip seafood and vegetables into the batter individually, and deep-fry 3-4 minutes or until golden.
Do not overcook.
Drain, and arrange on a platter.
Garnish with harusame noodles, thin flower-shaped slices of carrot and pickled turnip.
Serve with Tempura Sauce.