Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Eggplant; in 1/2\" cubes or 1/2\" thick fingers -or- |
| 1 medium | Zucchini; 1/4\" slices |
| 6 \N | Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife) |
| 2 slices | Red onion; 1/4-inch thick, separated into rings |
| 6 smalls | Fresh asparagus spears |
| 1 medium | Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved |
| 1 pounds | Medium shrimp; shelled, deveined; butterflied |
| \N \N | Hot Tempura Sauce (see index) |
| 2 quarts | Vegetable or peanut oil |
| 1 cup | All-purpose flour |
| 1 cup | Cornstarch |
| ½ teaspoon | Baking powder |
| 1 \N | Egg yolk |
| 1 cup | Cold water |
| ½ cup | Crushed ice |
| \N 6 | servings. |
Prepare vegetables and shrimp as noted in list of ingredients. (Peel eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan, heat about 4 inches od oil to 375 degrees. When oil is hot and all ingredients are ready, prepare batter: place flour, cornstarch and baking powder in a bowl. Whisk egg yolk and water until just blended; add to dry ingredients and mix only until blended. Stir in crushed ice. To fry, dip pieces of food into batter 1 at a time then lower into hot oil; cook only a few at a time, to keep batter lacy and to avoid overcrowding pan. Cook foods until golden, then keep warm in a 250 degree oven on a papertowel lined baking sheet until all done. Serve warm with sauce for dipping. Makes From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .