Tempura Vegetables (Also Fish, Shrimp or Calamari Rings)

Ingredients

• 3/4 cup light beer
• 3/4 cup rice flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 small sweet potato
• vegetables or peanut oil, for frying
• 8 asparagus spears, trimmed
• 16 sugar snap peas, trimmed
• 1 small red pepper, cut into 1/4 inch rings
• 1 pinch sea salt (optional)
• soy sauce (for dipping)
• 1 white radish, peeled grated (daikon)
• 2 lemons, cut into wedges

Directions

1. 1

   In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).

2. 2

   Stir in salt and cayenne.

3. 3

   Peel sweet potato and cut crosswise into 1/4 inch slices.

4. 4

   Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.

5. 5

   In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.

6. 6

   Fry, turning, until golden coloured (2 to 3 minutes).

7. 7

   With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.

8. 8

   Season with a pinch of sea salt if desired.

9. 9

   Keep warm in oven set to 200F while frying remaining veggies.

10. 10

    Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.

11. 11

    Serve with hot rice.