• Ingredients: 22
  • Serves: 2

Beer-batter tempura with accompaniment: soy sauce for dipping, if desired.



  • Accompaniment: soy sauce for dipping, if desired

For topping

  • 2 tbsps. grated Parmesan cheese

For sauce

  • *available by request from fish markets
  • **available at Asian markets, some specialty foods shops and supermarkets

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking).

    For this step you will need

  2. Step 2 In a 3-quart saucepan heat 2 inches oil to 375°F. 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.

    For this step you will need