Recipe - Testy Tempura

1 small Eggplant; in 1/2" cubes
or 1/2" thick fingers or
1 md Zucchini; 1/4" slices
6 Green onions; 'butterflied'
(leave whole; green tops
shredded lengthwise for 2/3
of their length with knife)
2 sl Red onion; 1/4inch thick,
separated into rings
6 small Fresh asparagus spears
1 md Sweet potato; scrubbed,
unpeeled; cut in 6 diagonal
slices; each slice halved
1 pound Medium shrimp; shelled,
deveined; butterflied
Hot Tempura Sauce (see
index)
2 qt Vegetable or peanut oil
1 cup Allpurpose flour
1 cup Cornstarch
One half teaspoon Baking powder
1 Egg yolk
1 cup Cold water
One half cup Crushed ice

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, deepfat 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
6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.