| 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 |
ts |
Salt |
| 12 |
lg |
Shrimp; shelled and |
|
|
; deveined |
| 2 |
sm |
Sweet potatoes |
|
|
Vegetable oil for deep-frying |
| 2 |
sm |
Red bell peppers; cut into |
|
|
; 3/4-inch-thick |
|
|
; rings |
| 12 |
|
Asparagus spears; trimmed |
| 1/2 |
c |
Soy sauce |
| 2 |
ts |
Sugar |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Sliced scallions |
| 1 |
tb |
Minced ginger |
INSTRUCTIONS
DIPPING SAUCE
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; 1/2 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9299
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”