Shrimp Tempura

 

Tempura mix:

1 1/2 C. all-purpose flour

3/4 C. cornstarch

4 1/2 tsp. baking powder

2 tsp. curry powder

12 oz. cold seltzer

Salt and freshly ground black pepper

2 to 3 liters canola oil (approximately, as needed for deep-frying)

Shrimp:

1 pound (21-30 count) shrimp, deveined and shells removed

Special equipment: Approximately 12 (8-inch) bamboo skewers

 

To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.  Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer’s instructions for similar foods.  Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.