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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Always on the lookout for a nice light and delicate tempura. Ingredients:
1 egg yolk, beaten |
1 1/2 cups ice water or 1 1/2 cups very cold club soda |
1 cup all-purpose flour or 1 cup rice flour |
1 1/2 lbs large shrimp, peeled |
Directions:
1. Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
2. Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
3. Butterfly the shrimp by cutting them almost all the way though along their backs.
4. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
5. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
6. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.
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