TEMPURA BATTER:

Approximately 3/4 c. flour
1 egg
2 tsp. nutmeg
2 tsp. paprika
Approximately 3/4 c. beer
Shrimp
Eggplant, cut up
Green pepper, cut up
Flour
Parsley

Hand blend flour, nutmeg and paprika. Break egg into dry ingredients and fold in. Bring to batter consistency with necessary amount of beer (may vary according to humidity). Serves 6.

Lightly dredge shrimp or pieces of vegetable in flour, dip into batter, then deep fry at 340 degrees until pieces float. Remove and serve.

TEMPURA SAUCE:

1 c. salad oil
1/2 c. ketchup
1/3 c. honey
2 tbsp. cider vinegar
1 tbsp. lemon juice
2 tbsp. soy sauce
2 tsp. Worcestershire sauce
2 tsp. salt
2 tbsp. rasped, grated, onion

Put ingredients into blender for 30 seconds. Yields: approximately 3 cups. May be stored in refrigerator for as long as 2 months. Improves with age.