1 hour
Serves 5-6
Ingredients:
2 cups all-purpose flour
2 Tbsp. cornstarch
3 cups carbonated water
2 tsp. salt
1 large sweet potato, peeled and sliced 1/4 inch thick
1 large russet potato, sliced 1/4 inch thick
1 large onion, peeled and sliced into 3/4 inch thick rings
12 whole crimini mushrooms
1 pound large shrimp, peeled and deveined
5 cups canola oil
Make Dinner:
Combine flour, cornstarch, carbonated water and salt in a medium mixing bowl. Use a whisk to mix completely. Heat canola oil in a large frying pan over medium high heat to 375 degrees. Beginning with sweet potatoes, dip each slice into batter and place in hot oil. Fry sweet potatoes for 3-4 minutes per side. When golden brown, remove from oil and drain on paper towels. When sweet potatoes are complete, dip russet potato slices into batter and fry in hot oil for 3-4 minutes per side. Drain on paper towels. Continue to fry vegetables following with onions and mushrooms, frying each 2-3 minutes per side. Lastly, dip shrimp into batter and fry shrimp in hot oil 2-3 minutes per side. Drain all ingredients on paper towels and serve with a side of soy sauce for dipping.