Tempura Vegetables (Also Fish, Shrimp Or Calamari Rings) - cooking recipe

Ingredients

3/4 cup light beer
3/4 cup rice flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 small sweet potato
vegetable oil or peanut oil, for frying
8 asparagus spears, trimmed
16 sugar snap peas, trimmed
1 small red pepper, cut into 1/4 inch rings
8 large shrimp, peeled and deveined (optional)
8 squid rings (optional)
1 pinch sea salt (optional)
1 fish fillet, cut into bite sized pieces (optional)
soy sauce (for dipping)
1 white radish, peeled grated (daikon)
2 lemons, cut into wedges

Preparation

In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
Stir in salt and cayenne.
Peel sweet potato and cut crosswise into 1/4 inch slices.
Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350\u00b0F.
In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
Fry, turning, until golden coloured (2 to 3 minutes).
With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
Season with a pinch of sea salt if desired.
Keep warm in oven set to 200F while frying remaining veggies.
Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
Serve with hot rice.