Shrimp And Vegetable Tempura - cooking recipe

Ingredients

1/2 cup tempura flour (or plain flour), plus extra, to dust
2 None large egg yolks
18 None large raw shrimp peeled, deveined, tails intact
1 None large red pepper, deseeded, cut into strips
2 None small zucchini, thinly sliced diagonally
3 cups broccoli, cut into small florets
None None vegetable oil, to shallow-fry
None None soy sauce and wasabi paste, to serve

Preparation

Whisk flour, 1 1/4 cups iced water and egg yolks in a medium bowl until combined. Dust shrimp, peppers, zucchini and broccoli lightly with extra flour and shake off excess.
Pour enough oil into a wok or large heavy-based saucepan to reach a depth of 1 inch. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
Dip shrimp and vegetables, a few at a time, in batter to coat. Shallow-fry, in batches, for 1-2 mins or until shrimp curl and change color and vegetables are just tender. Using a slotted spoon, transfer to paper towels.
Serve tempura with soy sauce and wasabi paste.