Seafood And Vegetable Tempura - cooking recipe

Ingredients

1 cup flour, plus additional, for dusting
2 None egg yolks, lightly beaten
1/2 cup vegetable oil, for deep-frying
12 None large shrimp, peeled and deveined, tails intact
1 None sweet potato, thinly sliced
1/4 head cauliflower, cut into florets
4 oz green beans, trimmed
2 None baby eggplant, thinly sliced
None None Teriyaki sauce, to serve

Preparation

Sift the flour into a large bowl. Season to taste. Gradually whisk in combined 1 cup iced water and egg yolks until combined. (The batter will be lumpy.)
Meanwhile, heat the oil in a wok or a deep saucepan on high heat. (Oil is ready when a cube of bread crisps quickly without absorbing oil). Dust the shrimp and vegetables in additional flour, shaking off any excess. Dip in the batter, draining off excess.
Deep-fry a few shrimp and vegetables at a time, turning, for about 2-3 mins, or until golden. Drain on paper towels. Serve mixed tempura with teriyaki sauce.