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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound shrimp -- prepared w/tails

  3. 1 cup asparagus --

  4. 1" pieces

  5. 1 cup carrots --

  6. 1 cup celery --

  7. 1/4" slices

  8. 1 cup cauliflower -- flowerettes

  9. 1 cup zucchini --

  10. 1/2x2" sticks

  11. 1 cup green beans --

  12. 1 cup green onions --

  13. 2" pieces

  14. 1 bell pepper -- cut into rings

  15. 1 onion; medium -- cut into ring

  16. 1 parsley -- bunch

  17. 1 cup snow peas

  18. 1 sweet potato --

  19. 1/8" slices

  20. vegetable oil

  21. 1 tempura batter recipe

  22. 1 tempura sauce recipe

Instructions Jump to Ingredients ↑

  1. Make several crosswise slits on the underside of shrimp to prevent curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on platter; cover and refrigerate until serving time. Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time. Heat oil in a wok to 360F.

  2. Dip shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table. It is great fun to have a "tempura party" with guests cooking their own. Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare). Does not keep well once cooked.

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