Large raw shrimp or prawns, shelled, leaving tails on, deveined & butterflied
Fish fillets, cut into 1"x2" pieces
Raw scallops, if large, cut in half
Green bell peppers, cut into 1"x2" pieces
Sweet potatoes, peeled & cut diagonally into 1/4" thick slices
Eggplant or zucchini, unpeeled & cut into 1/4" thick slices
Green beans, broccoli or asparagus tips, cut into bite size pieces
Onion rings
Squash, unpeeled & cut into 1/4" thick slices

Drain seafood and vegetables thoroughly on paper towels; arrange on large platter.

FRYING OIL: Pour vegetable oil for frying at least 2" deep into frying pan. Heat to 325 degrees.

TEMPURA BATTER: Mix 1 cup rice flour, 1 cup all purpose flour and 1 cup ice cold water in a large mixing bowl. With wire whisk, hand beater or chop sticks, stir in mix quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube; do not stir batter after mixing.

FRYING: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat with 3 or 4 more shrimps and other ingredients. Fry, turning occasionally until light golden brown. Drain tempura on paper towels. Skim off pieces of cooked batter from oil with wire strainer occasionally.

TEMPURA DIPPING SAUCE: Combine 1/4 cup Kikkoman Tempura Sauce with 1 1/4 cups hot water. Serve in small bowls.