My original plan was to cook shrimps only but my mind was changed when I saw many fresh vegetables in the fridge. I like crispy vegetables a lot, hence I decided to include it in the shrimps. Tempura is a Japanese dish refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and eggs. Here’s how I made my Tempura, first I prepared the shrimps and the vegetables that I want to use (I used carrots, cauliflower, string beans and white onions, actually any vegetables will do even the leafy one) I cut all the vegetables into bite size, sliced the onions into rings and I peeled the shrimps leaving the tails on. Then I made the batter consist of 1 ? cup tempura flour, 1 cup cold water, 2 eggyolks, salt and pepper. I mixed it altogether and stirred it gradually, without over-stirring of course. Third, I dipped each pieces of shrimps into the batter and let it drained a little, I dropped a few pieces at a time into hot oil and deep fried it until golden brown, after the shrimps, I cooked the vegetables with the same procedure until done, I served it immediately with sweet chili sauce and that’s it. We had an assorted Tempura for Iftar with no leftovers!