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    BEER-BATTER TEMPURA WITH DIPPING SAUCE

    Recipe Courtesy of Gourmet Magazine

    List of Ingredients





    1 1/2 cups beer (not dark)
    1 1/2 cups cake flour (not self-rising)
    1 1/2 teaspoons salt
    12 large shrimp, shelled and deveined
    2 small sweet potatoes
    Vegetable oil for deep-frying
    2 small red bell peppers, cut into 3/4-inch-thick rings
    12 asparagus spears, trimmed

    Recipe



    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).

    DIPPING SAUCE

    1/2 cup soy sauce
    2 teaspoons sugar
    2 tablespoons rice vinegar
    2 tablespoons sliced scallions
    1 tablespoon minced ginger

    In a saucepan heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions.

    Yield: about 1/2 cup


    Yield: 4 servings
    Prep Time: 30 minutes
    Cooking Time: 45 minutes
 

 

 

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