|Shrimp||1 Cup (16 tbs) (Uncooked Shelled)|
|Assorted vegetables||1 Cup (16 tbs) (Asparagus Spears, Parsley, Sweet Potatoes, Spinach, Mushrooms, And Green Beans)|
|All purpose flour||1 Cup (16 tbs), sifted|
|Ice water||1 Cup (16 tbs)|
|Egg||1 , slightly beaten|
|Salad oil||2 Tablespoon|
|Tempura condiments||1 Teaspoon|
Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
Fill skillet half full with salad oil; heat to 360Â° to 365Â°.
To make batter combine flour, next 4 ingredients, and 1/2 teaspoon salt; beat just till moistened (a few lumps should remain).
Stir in one or two ice cubes.
Use at once.
Dip shrimp and vegetables in cold batter.
Fry in hot oil till light brown; drain.
Serve with Tempura Condiments: 1.
grated fresh gingerroot; 2.
equal parts grated turnip and radish, combined; and 3.
1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.