1 pound of large shrimp
1/2 pound of scallops
6 stalks of scallions
1/2 cup of sliced eggplant into 5 cm x 0.5 cm strips
4 cups of sweet potato peeled and cut into 3 mm thick slices
1 large green pepper sliced into fine strips
1 cup of fresh mushrooms
For the batter
1 egg
2 cups of cold water
1/8 teaspoon of baking soda
1 2/3 cups of all-purpose flour
Vegetable oil for frying
For the dipping sauce
1/2 cup of dry sherry wine
1/2 cup of beef broth
1 cup of soy sauce-based dipping sauce
Finely chopped ginger
Grated wasabi root
1 pound of large shrimp
1/2 pound of scallops
6 stalks of scallions
1/2 cup of sliced eggplant into 5 cm x 0.5 cm strips
4 cups of sweet potato peeled and cut into 3 mm thick slices
1 large green pepper sliced into fine strips
1 cup of fresh mushrooms
For the batter
1 egg
2 cups of cold water
1/8 teaspoon of baking soda
1 2/3 cups of all-purpose flour
Vegetable oil for frying
For the dipping sauce
1/2 cup of dry sherry wine
1/2 cup of beef broth
1 cup of soy sauce-based dipping sauce
Finely chopped ginger
Grated wasabi root
Clean the shrimp: remove any dark veins and shells
Leave the tails
Place in boiling salted water, cover, and cook for 5 minutes
Drain and let cool
Cook the scallops similarly for 3 minutes
Drain and let cool
Arrange the seafood, scallions, eggplant, sweet potato, pepper, and mushrooms on a large platter
Cover and refrigerate until serving time, according to Japanese tradition
For the dipping sauce
Mix together the sherry wine, beef broth, and soy sauce-based dipping sauce
Heat over low heat until warm
Distribute among 6 small cups and arrange with finely chopped ginger, grated wasabi root, and condiments for seasoning
For the batter
Whisk together the egg, cold water, and baking soda in a large bowl
Use a manual whisk to combine while adding the all-purpose flour, until smooth and fine
Use immediately
Heat a generous amount of vegetable oil in a deep frying pan (7 cm high minimum)
Dip each piece of seafood, vegetables, and batter one by one into the egg mixture and then into the hot oil
Fry for 3 minutes or until lightly golden brown
The ideal way to serve tempura is to prepare it at the table
Serve with various types of seafood and fish in small cups, along with a dipping sauce cup for each person
This recipe serves 6 people as an entree, and 10-12 people as appetizers
