SHRIMP TEMPURA

Shrimp Tempura is one of the Japanese recipes that can seem really intimidating because it needs to be so light and crispy to be enjoyed. The idea of frying food in generally can be scary, but using a cold batter that isn’t heavy?

YES, this tempura recipe is so easy I promise you it won’t scare you away. We use regular flour in addition to corn starch to make the tempura batter. Some people add ice water to the mixture but I use club soda to create a lighter texture.

Looking for a good dipping sauce for your tempura? I don’t like dipping tempura in soy sauce, the flavor is too strong.

INGREDIENTS

• 1 1/2 cups flour
• 3/4 cup cornstarch
• 1 1/2 tablespoons baking powder
• 1 1/2 cups cold club soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• canola oil for frying
• 1 pound shrimp deveined and shells removed (21-25 count)
• US Customary - Metric

INSTRUCTIONS

1. Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees.
2. Whisk the flour, cornstarch baking powder, kosher salt and white pepper in a bowl together.
3. ...........................................

for full recipes please see : dinnerthendessert.com

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