Recipe for Beer-Batter Tempura with Dipping Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 cup Beer, (not dark)
1/2 cup Cake flour, (not self-rising)
1/2 tsp Salt
12 lrg Shrimp, shelled and deveined
2 sm Sweet potatoes
Vegetable oil for deep-frying
2 sm Red bell peppers, cut into 3/4-inch-thick rings
12 x Asparagus spears, trimmed
----------------- DIPPING SAUCE ----------------
1/2 cup Soy sauce
2 tsp Sugar
2 tbl Rice vinegar
2 tbl Sliced scallions
Instructions:
Instructions: In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently ( to help prevent curling during the cooking). Peel sweet potato and cut cross-wise into 1/4-inch thick slices.

In a 3-quart saucepan, heat 2 inches of oil to 375 degrees. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings and asparagus spears in batter to coat completely, letting excess drip off and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt. Serve with dipping sauce (recipe follows).

Yield: 4 servings

DIPPING SAUCE:
Heat soy sauce, sugar and ginger until sugar dissolves, add rice vinegar and scallions.

Yield: about 1/2 cup

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