Vegetable and seafood tempura

Ingredients:

• 225 g peeled and gutted shrimp with head and tail (31-35 pcs.)
• 225 g tilapia fillet, cut into 2.5 cm pieces
• 140 gr. confectionery flour (flour with baking powder)
• 140 g white rice flour
• 1.5 liters of vegetable oil
• 1 beaten egg category CO
• 1.5 cups of cold still mineral water
• 1/2 cup vodka
• 140-170 g sweet potatoes, peeled and sliced ​​into 0.3 cm thick slices
• 110 g peeled fresh green beans
• Salt
• 8 parsley stalks
• Ice

Preparation:

1. In a medium glass bowl, combine the pastry flour and rice flour. Divide the mixture in half.
   
   In a 5-quart Dutch oven, heat the vegetable oil over high heat until it reaches 190°C on a candy thermometer.
   
   When the temperature reaches 185°C, combine the egg, mineral water, and vodka in a medium bowl and divide the mixture in half. Refrigerate half of the mixture.
   
   Pour half the liquid mixture into half the dry mixture and stir for about 10-15 seconds. A few lumps may remain. Place the glass bowl in a larger bowl filled with ice.
2. Using tongs, dip the sweet potatoes in the batter, let them drain for 2-3 seconds over a bowl, then place them in the hot oil. Maintain the temperature between 190°C and 205°C.
   
   Fry 6-8 pieces at a time until puffed and lightly golden, about 1-2 minutes. Transfer to a wire rack lined with 3 layers of paper towels and set over a small baking sheet. Sprinkle with salt, if desired.
3. Dip green beans and parsley leaves in batter and fry. Place the fried vegetables on a serving platter and serve as an appetizer while you prepare the seafood.
   
   Mix the remaining dry and wet ingredients for the batter and fry the shrimp and fish fillets in the same manner. Sprinkle with salt if desired, transfer the fish to a serving platter, and serve immediately.