3. Green beans
4. Maui onions
My recipe came from different sources including an old Asian cookbook I have in my collection of cookbooks.
The results were as follows:
The only vegetable that retained the crispiness that made this meal a success, was the kale. The other vegetables and also the shrimp wilted quite rapidly. I used Grapeseed oil for frying and I also found it extremely important to maintain a consistently high temperature. Whenever the temperature dropped even the slightest, the tempura started absorbing too much oil.
I made more than enough tempura for that evening's meal. The rest was reheated in the toaster oven the next day. I heated it low for approximately 15 minutes and the results were quite good!
For dinner I served the tempura along with the traditional dipping sauce of grated daikon with soy sauce, diluted a bit with water. I also served Miso soup with it to compliment the Japanese theme. One recipe I used in order to learn the right technique in frying was here.