Ingredients

• 1 cup Bisquick (You can use All-Purpose Flour, if you don't have Bisquick)
• 1 egg
• 1/2 cup cornstarch
• 1/4 cup Vegetable Oil
• 3/4 cup Water

Directions

Combine all ingredients and mix well.

You can use this batter to make shrimp tempura, sweet potato tempura, or vegetable tempura.

Note:  Tips for sweet potato tempura…cook the sweet potato first!  Many people who make it for the first time don’t know to do this and are puzzled as to why the potato is not cooked when the batter turns a golden brown.  After you cook the sweet potato, slice into 1/4″ thickness, dip in batter, then deep fry like you would the shrimp or vegetables.

Note:  A favorite mix for vegetable tempura is string beans and carrots  that have been diagonally sliced (julienne cut), mix together and dip in the batter, then fry in small clusters.

Note:  For shrimp tempura, devein the shrimp removing all the shell except for the last segment and tail portion, which makes a great handle for dipping in the tempura sauce.

Heat enough oil to submerge your tempura to 350F, fry till the batter is a golden brown, then drain on paper towels.

You can serve with tempura dipping sauce on the side, available at most Asian sections of larger super markets.

**For a slightly sweeter batter, I have even substituted the water with Sprite or 7-up.  Give it a try and let me know what you think.

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