Tempura Shrimp Fondue
Serve shrimp with lemon wedges and tartar sauce.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 egg, refrigerated
- 1 cup ice-cold water, divided
- 1 cup flour
- ¼ tsp. ground black pepper
- ¾ lb. large shrimp (15–20)
- 1 lb. broccoli florets
- ¼ cup flour
- 4 cups vegetable oil, or as needed
- To make the tempura batter, combine the egg with ¾ cup cold water. Slowly stir in 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. Add the black pepper. Do not worry about lumps of flour in the batter. For best results, use immediately.
- 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. Wash and dry the broccoli and place in a serving bowl. 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 broccoli and dip into the batter. Cook in the hot oil until the batter is golden brown. Drain on paper towels if desired.