Beer-Batter Tempura

1. 1

   In a bowl whisk beer into flour until smooth and stir in salt.

2. 2

   Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking).

3. 3

   Peel sweet potato and cut crosswise into 1/4-inch-thick slices.

4. 4

   In a 3-quart saucepan heat 2 inches oil to 375F.

5. 5

   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.

6. 6

   Transfer tempura as fried to brown paper with tongs to drain and season with salt.

7. 7

   Serve tempura with soy sauce.

No nutritional information available.

No additional tips available.