Fry it up with Doug Chi Nguyen’s tempura

Shrimp and vegetable tempura:
Shell and devein shrimp, cut butterfly-style.

Peel sweet potato and acorn squash.

Slice eggplant, sweet potato and squash into thin strips, approximately 1/8 inches wide.

In a large pot, heat oil to 350 degrees.

Dip shrimp and vegetables into tempura batter, covering evenly.

Place battered items into oil, 3 to 4 pieces at a time. Fry each for approximately 2 minutes and turn over. Fry another 2 minutes and remove from oil.

Place fried items on a dry, absorbent towel and let sit for 1-2 minutes.

Place vegetables and shrimp onto plates for service and pour warm creamy mango sauce over top. Serve immediately.

Tempura batter:
Combine all ingredients in a medium mixing bowl. Using a wire whisk, mix all ingredients until the batter has a smooth thick consistency.

Creamy  mango sauce:
Reduce cream and diced mango over medium heat for 10-12 minutes, stirring frequently. Add salt to taste.