MENU
 
 
 
 

  • Beer Batter Tempura With Dipping Sauce

    0 votes
    Beer Batter Tempura With Dipping Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Beer, (not dark)
    • 1 1/2 c. Cake flour, (not self-rising)
    • 1 1/2 tsp Salt
    • 12 lrg 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 x Asparagus spears, trimmed
    • 1/2 c. Soy sauce
    • 2 tsp Sugar
    • 2 Tbsp. Rice vinegar
    • 2 Tbsp. Sliced scallions
    • 1 Tbsp. Chopped ginger

    Directions

    1. In a bowl whisk beer into flour till 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.
    2. In a 3-qt saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or possibly 4 pcs, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, till golden brown, about 3 min. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows).
    3. Yield: 4 servings
    4. DIPPING SAUCE:Heat soy sauce, sugar and ginger till sugar dissolves, add in rice vinegar and scallions.
    5. Yield: about 1/2 c.

    Similar Recipes

    Leave a review or comment