You can use any vegetables you like to make tempura.
Here are some examples:
Zucchini, carrot, Chinese eggplant, sweet potato, red and yellow bell pepper and shrimp
Cut the vegetables into slices
(eggplant, carrot and zucchini into about 1/4-inch thickness). Shell and de-vein shrimp.
Coat with tempura bread crumbs according to the instructions.
Deep fry in hot oil for 2 minutes or until they turn golden brown.
Dip in Ying's Yum Yum Sauce, crispy and delicious!