Ingredients

Yield: Yield: 6 to 8 servings

1 pound raw extra-large shrimp or prawns (16 to 20 count),
shelled, butterflied and deveined, leaving tail on
1/2 pound raw scallops, if large, cut in half
1/2 pound fish fillets, cut in 1-1/2 x 2-inch pieces
1 large green pepper, cut in 1-1/2 x 2-inch pieces
1 medium sweet potato or 1 large carrot,
peeled and cut diagonally into 1/4-inch thick slices
1 small eggplant or 1 large zucchini, unpeeled and cut
into 1/4-inch thick slices
1/2 pound green beans or asparagus tips, cut into bite-size pieces
Vegetable oil for frying
Tempura Dipping Sauce (recipe follows)
Tempura Batter (recipe follows)