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| 1 klein | Eggplant; in 1/2" cubes or 1/2" thick fingers -or |
| 1 mittel | Zucchini; 1/4" slices |
| 6 | Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife) |
| 2 Scheibe | Red onion; 1/4-inch thick, separated into rings |
| 6 klein | Fresh asparagus spears |
| 1 mittel | Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved |
| 1 x ca. 450 g | Medium shrimp; shelled, deveined; butterflied |
| | Hot Tempura Sauce (see index) |
| 2 ca. 1 Liter | Vegetable or peanut oil |
| 1 Tasse | all-purpose flour |
| 1 Tasse | cornstarch |
| 1/2 Teelöffel | baking powder |
| 1 | egg yolk |
| 1 Tasse | water cold |
| 1/2 Tasse | ice crushed |
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Prepare vegetables and shrimp as noted in list of ingredients. (Peel eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan, heat about 4 inches od oil to 375 degrees. When oil is hot and all ingredients are ready, prepare batter: place flour, cornstarch and baking powder in a bowl. Whisk egg yolk and water until just blended; add to dry ingredients and mix only until blended. Stir in crushed ice. To fry, dip pieces of food into batter 1 at a time then lower into hot oil; cook only a few at a time, to keep batter lacy and to avoid overcrowding pan. Cook foods until golden, then keep warm in a 250 degree oven on a papertowel lined baking sheet until all done. Serve warm with sauce for dipping. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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