Beer-Batter Tempura with Dipping Sauce

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups beer (not dark)
  • 1 1/2 cups cake flour (not self-rising)
  • 1 1/2 teaspoons salt
  • 12 large shrimp, shelled and deveined
  • 2 small sweet potatoes
  • Vegetable oil for deep-frying
  • 2 small red bell peppers, cut into 3/4-inch-thick rings
  • 12 asparagus spears, trimmed
  • DIPPING SAUCE
  • 1/2 cup soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons sliced scallions
  • 1 tablespoon minced ginger
Directions
  • In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently ( to help prevent curling during the cooking). Peel sweet potato and cut cross-wise into 1/4-inch thick slices.

  • In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows).

DIPPING SAUCE
  • In a saucepan heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions.

  • Yield: about 1/2 cup


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