Shrimp and Vegetable Tempura Recipe

Ingredients :
20 2 cups 2 cups 2 1 1 1	Large raw shrimps Tempura flour Iced water Egg yolks Large zucchini (courgette), cut into strips Red pepper (capsicum), cut into strips Onion, cut into rings Oil for deep frying Plain or tempura flour, for coating Japanese sauce to serve.
Method : Peel and devein the shrimps, leaving the tails intact. Cut 4 incisions in the under-section of each shrimp and straighten them out. Coat the shrimps lightly with flour, leaving the tail uncoated, and shake off the excess. In a bowl, gently mix the tempura flour, water and egg yolks and use at once (the batter will b e lumpy, don't over mix). Heat the oil in a deep pan or wok to moderately hot. Working with a few at a time, dip each shrimp into the batter, still leaving the tail uncoated. Fry briefly in the hot oil until lightly golden; remove from the pan and drain well o n paper towels. Repeat this process with the vegetable pieces, doing about 2 to 3 pieces at a time. Serve immediately with soy sauce. Add strips of fresh ginger to the soy sauce if you like. Note : Tempura flour is available from specialty Asian shops, and makes the lightest tempura batter. Plain flour can be used but the batter will be slightly heavier.