Shrimp And Vegetable Clouds

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 medium sweet potato, peeled and cut in 3/8 inch slices
• 1 medium zucchini, cut in 3/8 inch slices
• 1 small head of broccoli, cut in florets
• 4 1/2 ounces snow peas, trimmed
• 1 red bell pepper, cored, seeded, and cut in strips
• 6 small scallions, trimmed, with green tops
• 1 1/2 lbs large shrimp, peeled and deveined, tails left on
• oil (for deep frying)
• 1 2/3 cups flour
• 1 1/2 cups cornstarch
• 1 teaspoon salt
• 2 cups sparkling water, more if needed
• 1/4 cup sesame seeds

Recipe

• 1 mix the tempura batter:.
• 2 sift the flour, cornstarch, and salt into a large bowl and set it over a bowl of ice water.
• 3 slowly whisk in the sparkling water, and then stir in the sesame seeds.
• 4 leave the batter for 15 to 30 minutes so the flour starches expand and thicken slightly.
• 5 after standing, it should be the consistency of thin pancake batter. if it is too thick, stir in more sparkling water.
• 6 to finish:.
• 7 heat a 3/4 inch layer of oil to 375 degrees in a large sauté pan or skillet.
• 8 coat and fry the vegetables and shrimp until golden, working in batches.
• 9 allow 2 to 3 minutes got shrimp; for vegetables the timing will vary from 3 to 5 minutes, depending on the type.
• 10 transfer the cooked shrimp and vegetables to a rack lined with paper towels and keep them warm in a low oven with the door open while you fry the rest.
• 11 to serve:.
• 12 pile the fritters loosely on a large platter, or arrange a sampling on individual plates.
• 13 be sure not to pile them too closely together or they will steam and lose their crispness.
• 14 getting ahead:.
• 15 prepare the batter, vegetables, and shrimp up to 4 hours in advance, storing them covered in the refrigerator.
• 16 fry everything at the last moment.