Beer-batter Tempura With Dipping Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Cklive17	1	Servings

INGREDIENTS

1 1/2	c	Beer, not dark
1 1/2	c	Cake flour, not
		self-rising
1 1/2	t	Salt
12		Shrimp, shelled and
		deveined
2		Sweet potatoes
		Vegetable oil for
		deep-frying
2		Red bell peppers, cut into
		3/4-inch-thick
		rings
12		Asparagus spears, trimmed
1/2	c	Soy sauce
2	t	Sugar
2	T	Rice vinegar
2	T	Sliced scallions
1	T	Minced ginger
1		Other Carbohydrates

INSTRUCTIONS

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).
Yield: 4 servings  DIPPING SAUCE:  Heat soy sauce, sugar and ginger
until sugar dissolves, add rice  vinegar and scallions.  Yield: about
1/2 cup  Converted by MC_Buster.  Per serving: 1313 Calories (kcal); 4g
Total Fat; (3% calories from  fat); 47g Protein; 252g Carbohydrate;
109mg Cholesterol; 11598mg  Sodium Food Exchanges: 13 Grain(Starch); 2
Lean Meat; 7 Vegetable; 0  Fruit; 0 Fat;  Recipe by: COOKING LIVE SHOW
#CL9299  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1079 Calories From Fat: 350 Total Fat: 39.9g Cholesterol: 105.8mg Sodium: 17822.4mg Potassium: 6345.9mg Carbohydrates: 142.9g Fiber: 35.3g Sugar: 10.9g Protein: 81.3g