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Shrimp Tempura




Source of Recipe


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Recipe Introduction


Some authorities will insist that only rice flour can produce perfect tempura, and others insist that the secret is in the club soda they use in the batter. You can use these things if you have them, but I guarantee a great batter with ingredients you already have on hand with this recipe. Feel free to include fresh vegetables such as
sliced zucchini, broccoli florets, or asparagus tips in your tempura fry. Aficionados know that tempura is best fresh out of the fryer and often prefer to eat it standing around the stove rather than at the table.


List of Ingredients




Vegetable oil for deep-frying
1 egg yolk, beaten
1 1/2 cups ice water or very cold club soda
1 cup all-purpose flour or rice flour plus additional for dredging
1-2 lbs large shrimp, peeled

Recipe



Heat 3 to 4 inches of oil in a deep, heavy pot over high
heat to a temperature of 375ºF. (Be sure to use a deep pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.) Combine the egg yolk, water, and flour in a mixing bowl, stirring just to combine - a few lumps are okay.

Butterfly the shrimp by cutting them almost all the way through along their backs. Dredge the shrimp one at a time lightly in the flour, dip in the batter, and drop carefully into the hot oil. Don't add more than five or six at a time, and be careful to keep the temperature as close to 375ºF as possible. Cook until golden brown on all sides, turning if necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.

Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes


My notes: our favorite veggies with this are:
sliced onion rings
partially cooked, peeled and sliced sweet potato
broccoli florets
thinly sliced carrots
bell pepper chunks