This is a print preview of "Beer Batter Tempura With Dipping Sauce" recipe.

Beer Batter Tempura With Dipping Sauce Recipe
by Global Cookbook

Beer Batter Tempura With Dipping Sauce
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  Servings: 1

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.