Shrimp And Vegetable Tempura - cooking recipe

Ingredients

8 None large raw shrimp, peeled, tails intact, butterflied, deveined
3.5 oz winter squash, thinly sliced, cut into 3 1/2 x 1 inch pieces
1 None carrot, thinly sliced lengthwise
2 None long, thin eggplant, trimmed, thinly sliced lengthwise
1 cup tempura flour, plus extra to dust
None None canola oil, to deep-fry
None None dipping sauce, to serve
None None tempura dipping sauce, to serve

Preparation

Dust shrimp and vegetables lightly in tempura flour. Set aside.
Heat oil to 350\u00b0F in a deep-fryer or heavy-bottomed saucepan. Whisk together tempura flour and 1 cup cold water until just combined. Batter should still be lumpy. Working in batches, dip shrimp and vegetables in batter then deep-fry for 2-3 mins, until golden brown. Drain on paper towels.
Arrange on a serving plate. Serve with dipping sauce.