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Ingredientes
- 1 1/2 c. Beer, (not dark)
- 1 1/2 c. Cake flour, (not self-rising)
- 1 1/2 tsp Salt
- 12 lrg Shrimp, shelled and deveined
- 2 sm Sweet potatoes Vegetable oil for deep-frying
- 2 sm Red bell peppers, cut into 3/4-inch-thick rings
- 12 x Asparagus spears, trimmed
- 1/2 c. Soy sauce
- 2 tsp Sugar
- 2 Tbsp. Rice vinegar
- 2 Tbsp. Sliced scallions
- 1 Tbsp. Chopped ginger
Direcciones
- In a bowl whisk beer into flour till 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-qt saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or possibly 4 pcs, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, till golden brown, about 3 min. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows).
- Yield: 4 servings
- DIPPING SAUCE:Heat soy sauce, sugar and ginger till sugar dissolves, add in rice vinegar and scallions.
- Yield: about 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1248g | |
| Calories 1320 | |
| Calories from Fat 34 | 3% |
| Total Fat 3.92g | 5% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 10932mg | 456% |
| Potassium 1914mg | 55% |
| Total Carbs 242.92g | 65% |
| Dietary Fiber 15.2g | 51% |
| Sugars 26.52g | 18% |
| Protein 50.25g | 80% |
