1/2 lb. lg. fresh shrimp
1 lb. sea scallops
6 lg. parsley sprigs
1/2 sm. eggplant, cut in 2 x 1/4 inch strips
3/4 lb. sweet potatoes, pared & sliced 1/8 inch thick
1 lg. green pepper, sliced lengthwise in 1/4 inch strips
1/2 lb. sm. fresh mushrooms

BATTER:

1 egg yolk
2 c. ice cold water
1/8 tsp. baking soda
1 2/3 c. unsifted all-purpose flour
Salad oil for frying

SAUCE:

1/2 c. sherry
1/2 c. beef broth
1 c. shoyu or soy sauce
Radishes, freshly grated
Horseradish, freshly grated
Ginger root, freshly grated

Shell and devein shrimp, leaving shell on very tip of tail. Drop shrimp into boiling, salted water to cover; bring back to boiling. Reduce heat; simmer, covered, 5 minutes. Drain; cool. Drop scallops into boiling, salted water to cover; bring back to boiling.

Reduce heat; simmer, covered, 3 minutes. Drain; cool. On large serving platter or tray, arrange shrimp and scallops in attractive pattern, with parsley, eggplant, sweet potato, green pepper and whole mushrooms. Refrigerate, covered, until ready to cook.

Make Batter: In a large mixing bowl, with wooden spoon, combine the egg yolks with the ice cold water and baking soda. With a wire whisk, stir in the unsifted flour to make as smooth batter; it will be thin. Use the batter soon after it is made; it should not stand.

In deep-fryer or heavy skillet, heat oil (at least 3 inches deep) to 375 degrees on deep-frying thermometer. With tongs, dip shrimp, scallops and vegetables, one by one, into batter, to coat lightly. Deep-fry, a few at a time, until lightly browned, about 3 minutes.

Make dipping sauce: In small saucepan, combine sherry, beef broth and shoyu; bring to boiling. Divide into 6 individual bowls. Place on tray with 3 small bowls filled with grated radish, horseradish and ginger root (guests add to sauce to taste).

Tempura is best served immediately, cooked at the table. Serve a combination of seafood and a variety of vegetables to each guest, along with a small bowl of sauce for dipping. Makes 6 servings as a main course, 10 to 12 servings as an hors d'oeuvre.