Tempura

1 lb. medium- raw shrimps
3 sweet potatoes, pared
4 carrots
1/4 lb. fresh green beans
12 scallions
1 bunch parsley
1 cup flour
1 cup water
1 egg, slightly beaten
1/2 teaspoon salt
1/2 cup soy sauce
1 tablespoon prepared horse-radish
Peanut oil

Peel and devein the shrimps. Split them part of the way, butterfly fashion, leaving the tails on. Cut the sweet potatoes in diagonal slices 1/2- inch thick, the carrots into long strips, the beans slantwise and the scallions into 8-inch pieces. Separate the parsley into clusters. Blend the flour, water, egg and salt. Dip the shrimps and the vegetables into the batter and fry them in the deep peanut oil until they are golden brown. Drain on absorbent paper. Mix the soy sauce and the horse-radish together and serve the mixture with the fried shrimps and vegetables.