We had this shrimp tempura tonight for dinner and it was yumalicious! Needless to say, Tiernan loved it, as he is the shrimp lover! I served it with rice and the yumalicious sweet/sour sauce recipe from Carrie, and also the Japanese cucumber salad from the cookbook. I did have to add an additional 1/4 cup of water to the batter because it was way too thick at first. This would be good on veggies, too!
Shrimp Tempura
2 pounds fresh shrimp, peeled and deveined
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup ice water plus additional as needed
1/2 cup cornstarch
1 egg
1/2 teaspoon salt
1/2 teaspoon white sugar
2 teaspoon shortening
1 teaspoon baking powder
DIRECTIONS
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
In a medium bowl, mix together all of the dry ingredients, cutting in the shortening until evenly mixed. Add the egg and the ice water and mix well. Add additional water, if needed, until batter is a good dipping consistency.
One at a time, dip shrimp into the batter to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
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