Simple Shrimp Tempura

¾ pound large shrimp (about 16 shrimp)

1 egg, refrigerated

1 cup ice-cold water

1¼ cups all-purpose flour

About 4 cups vegetable oil, for frying

  • Peel and devein the shrimp, leaving the tails on. Rinse the shrimp in cold water and pat dry with paper towels.

  • To prepare the batter, combine the egg with 3/4 cup of the ice-cold water. Slowly stir in 1 cup of the flour, adding as much of the remaining ¼ cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Do not worry about lumps of flour in the batter.

  • Heat the oil in an electric fondue pot, deep-fat fryer, or other appliance that is safe for deep-frying. Lightly dust the shrimp in the remaining ¼ cup of flour. Dip the shrimp in the batter and deep-fry until golden brown. Drain the shrimp on paper towels.

Tempura Cooking Tips

Tempura batter is easy to make if you follow a few simple tips. Always use ice-cold water, a cold egg straight from the refrigerator, and don't overmix the batter. Tempura batter works best with fish, particularly shellfish, and crisp vegetables such as eggplant and broccoli.

Serves 2

Want to serve a romantic fondue dish other than cheese or chocolate? Try cooking this recipe in a fondue pot. It can also be prepared in a deep-fat fryer or a wok.

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