12 oz. fresh or frozen shelled med. shrimp or scallops
1 sm. sweet potato, peeled & sliced 1/4 inch thick
1 c. halved fresh mushrooms or 1 inch cubed eggplant
3 oz. fresh green beans or fresh asparagus, cut into 2 inch pieces
3 green onions, cut into 2 inch pieces
3/4 c. parsley sprigs
Tempura Dipping Sauce
Tempura condiments (opt.)
Grated gingerroot
Grated daikon
Lemon or lime wedges
Cooking oil for deep-fat frying
1 slightly beaten egg yolk
1 c. ice water
1 c. all-purpose flour

Thaw shrimp or scallops, if frozen; rinse. Using paper towels, thoroughly dry seafood, vegetables and parsley. Prepare Tempura Dipping Sauce and Tempura condiments, if desired. In a wok, deep-fat fryer or 2-quart saucepan, heat 1 1/2 to 2 inches oil to 365 degrees.

Just before frying, prepare batter. In a medium mixing bowl mix egg yolk and ice water. Add flour; stir just until combined.

To serve, give each person a small bowl of sauce. Pass condiments; add to sauce, as desired. Dip seafood, vegetables and parsley into batter. Fry, a few pieces at a time, for 2 to 3 minutes or until light golden, turning once. Remove from oil; drain well. Dip into sauce mixture. Makes 6 servings.

TEMPURA DIPPING SAUCE:

In a saucepan combine: 1/4 c. sake or dry sherry 1/4 c. soy sauce 1 tsp. sugar

Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1 1/2 cups.

1. Always check the temperature of the oil, using a deep-fat frying thermometer. Just be sure the bulb doesn't touch the pan. If the temperature of the oil is too low, the food will become greasy; if it's too high, the food will turn dark before it's done.

2. Use a spoon for mixing the tempura batter. Take care not to overmix or the batter will not puff. (A few lumps may remain.) For other batters, use a rotary beater and beat the mixture until smooth.

3. Dip the food into the batter, then allow the excess to drip back into the bowl, as shown. Fry only a few pieces at a time to keep them from sticking together in the hot oil.

4. Use a wire skimmer or a slotted spoon to remove deep-fried pieces of food from the oil. Drain on a wok rack, or on paper towels.