Shrimp Tempura<\/p>\n
<\/p>\n
Tempura mix:<\/p>\n
1 1\/2 C. all-purpose flour<\/p>\n
3\/4 C. cornstarch<\/p>\n
4 1\/2 tsp. baking powder<\/p>\n
2 tsp. curry powder<\/p>\n
12 oz. cold seltzer<\/p>\n
Salt and freshly ground black pepper<\/p>\n
2 to 3 liters canola oil (approximately, as needed for deep-frying)<\/p>\n
Shrimp:<\/p>\n
1 pound (21-30 count) shrimp, deveined and shells removed<\/p>\n
Special equipment: Approximately 12 (8-inch) bamboo skewers<\/p>\n
<\/p>\n
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.\u00c2\u00a0 Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer’s instructions for similar foods.\u00c2\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n