Simple Shrimp Tempura
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.
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.