2 eggs
2 c. water
2 1/2 c. flour
1 tsp. salt
Vegetables
1 qt. peanut oil or sunflower oil

Beat eggs, water, flour and salt to make a smooth batter without lumps. Correct consistency (you'll know through experience). Chill batter at least 1 hour. The secret to tempura is cold batter and hot oil. This will yield a light, crisp product.

Cut an assortment of vegetables into large bite-size pieces with lots of surface area. This means thin. (Suggestions: sweet potato, spinach, broccoli, cauliflower, green pepper, onion, green beans, pea pods, carrots, tofu, even shrimp and pieces of fish work.)

Drop vegetables into batter to coat.

Heat oil in wok or heavy saucepan. Add vegetables, separate pieces after 30 seconds or so and deep fry. Turn occasionally with slotted spoon. Allow excess oil to drain back into wok. Place in brown paper to cool slightly. Serve with sweet and sour or tamari or any other dipping sauce. This is a complete meal in itself, ideal for summer or winter and is very quick once you get the hang of it.