Simple Shrimp Tempura
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.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ¾ lb. large shrimp (about 16 shrimp)
- 1 large egg
- 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 ¾ 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.