Wash vegetables and dry thoroughly. Cut all vegetables into sticks about 1 cm wide and 7 cm long.
Heat oil to 180°C in deep fryer or saucepan.
Mix the flour and cornflour in a bowl. Add the yeast and very cold water until you have a fluid dough, but not too liquid.
Dip the sticks and shrimps one by one in the tempura batter and place in the oil.
When they have risen to the surface and are golden-brown (1 to 2 minutes), remove them from the oil with a skimmer and place them on absorbent paper.
Vegetables make excellent tempera: cut 1 cm wide by around 7 cm long sticks of carrot, celery stalk or fennel bulb and proceed as with shrimps.