Japanese Shrimp and Vegetable Tempura

Ingredients:

20 Large raw shrimps

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 to serve

Cooking Instructions:

Peel and devein the shrimps, leaving the tails intact. Cut 4 incisions in the under-section of each shrimp and straighten them out. Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess. 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). Heat the oil in a deep pan or wok to moderately hot. Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated. Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels. Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time. Serve immediately with soy sauce. Add strips of fresh ginger to the soy sauce if you like.

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