PREP IS KEY | Make one, two, or all of the dipping sauces on page 71. Prepare the veggies, as noted, below, and the shrimp, per Step 1 on page 69. After that, heat the oil, mix the batter, dredge, dip, and fry.
BELL PEPPERS Cut off the top, pull out the seeds and core and slice into1/4-inch-thick rings
GREEN BEANS Trim stem ends, but leave beans whole
ONIONS Cut into 1/4-inch-thick slices; separate into rings
SWEET POTATOES Peel, then cut into1/4-inch-thick rounds
ASPARAGUS Cut trimmed spears into thirds, then thread onto toothpicks
BROCCOLI Trim into florets with about 2 inches of stem attached
Tempura
For deveining instructions, see Step 1 on page 69 and Shrimp Prep 101 on page 97. And, for the best tempura results, keep the batter as cold as possible.
Makes 4–6 servings Total time: about 1 1/2 hours
Asparagus, red bell pepper, broccoli, green/4 cups ice cold club soda 1 recipe Sweet and Spicy Dipping Sauce, Asian Flavored Aioli, and/or Gingered Soy Sauce,
