Seafood And Vegetable Tempura With Lemon Dipping Sauce - cooking recipe

Ingredients

1 large egg
2 cups chilled club soda
1 cup flour
1 cup cornstarch
None None Peanut oil, for deep-frying
1 lb large shrimp, peeled and deveined, tails intact
1 lb firm white fish filltes, cut into 1-inch pieces
1 medium onion, sliced crosswise and rings separated
1 None red pepper, cut into 1-inch pieces
1 small sweet potato, thinly sliced
8 None baby zucchini with flowers attached, stamens removed
None None Flour, for dusting
1 None lemon, cut into wedges
None None FOR THE LEMON DIPPING SAUCE
1/2 cup rice vinegar
1/4 cup sugar
1 tsp light soy sauce
1/4 tsp finely grated lemon peel
1 None green onion, finely chopped

Preparation

For the tempura batter, whisk egg and club soda in large bowl until combined. Add sifted flour and cornstarch and whisk lightly until combined (batter will be lumpy). Do not over-whisk.
For the lemon dipping sauce, stir vinegar, sugar and soy sauce in small saucepan until sugar has dissolved. Remove from heat; add lemon peel. Let stand for 10 mins. Strain sauce into serving bowl; discard lemon peel. Sprinkle with green onion.
Heat oil in deep-fryer. Dust shrimp, fish, onion, pepper, sweet potato and zucchini lightly in flour; shake off excess flour. Dip, piece by piece, in batter; deep-fry in batches until crisp. Drain on paper towels.
Serve tempura with dipping sauce and lemon wedges.