Tempura Shrimp Fondue
Serve shrimp with lemon wedges and tartar sauce.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 large egg, refrigerated
- 1 cup ice-cold water, divided
- 1 1⁄4 cup all-purpose flour, divided
- 1⁄4 tsp. ground black pepper
- 3⁄4 lb. large shrimp (15 to 20 count)
- 1 lb. broccoli florets
- 4 cups vegetable oil
- Combine egg with 3⁄4 cup cold water. Slowly stir in 1 cup flour, adding as much of the remaining 1⁄4 cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Add black pepper. Do not worry about lumps of flour in the batter.
- Peel and devein shrimp, leaving the tails on. Rinse shrimp in cold water and pat dry with paper towels.
- Lightly dust shrimp with remaining 1⁄4 cup 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 oil to a 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.