Shrimp and Vegetable Tempura

Ingredients

• 2 (litres) quarts corn oil
• 1 cup all purpose flour
• 1/2 cup Argo® Corn Starch
• 1 teaspoon Argo® Baking Powder
• 1/2 teaspoon salt
• 1 1/4 cups club soda (very cold)
• 1 pound shrimp, large fresh, peeled, deveined, tails on
• 1/2 cup all-purpose flour
• 1 cup thinly sliced sweet potato
• 1 cup thinly sliced zucchini
• 1 cup broccoli florets

Directions

Heat oil to 375ºF in a deep fryer or large deep frying pan.

Whisk together flour, corn starch, baking powder and salt in a large bowl. When oil is hot; stir club soda into flour mixture with a fork to form a lumpy batter.

Pat shrimp dry and dredge in 1/2 cup flour shaking off excess; dip in batter and add to oil one at a time. Fry 2 to 3 minutes or until cooked through. Drain using a cooling rack over paper towels.

Dip vegetables in batter and fry 2 to 3 minutes per batch cooking in small batches to avoid over crowding. Allow oil temperature to recover between batches.  Serve with Asian Dipping Sauce (website recipe).

Alternate vegetables such as: thinly sliced, shitake mushrooms, onion rings, sweet bell pepper rings, asparagus, or cauliflower.

Nutritional Claims: Trans fat free, Source of fibre, Source of potassium, Source of calcium, Source of iron