INGREDIENTS | SERVES 4
- ¾ pound (15–20) large shrimp
- Tempura Batter
- ¼ cup flour
- 4 cups oil, or as needed
- 1 lemon
Peel and devein the shrimp, leaving the tail on. Rinse the shrimp in cold water and pat dry with paper towels.
Lightly dust the shrimp with the flour and set on a serving plate. Cut the lemon into wedges. Garnish the shrimp with the lemon wedges. Place the batter in a separate bowl.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner.
Use dipping forks to spear the shrimp and dip into the batter. Cook in the hot oil until golden brown. Drain on paper towels if desired.