Shrimp Tempura - Robert Irvine

By norsegal8

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 4 1/2 tsp. baking powder
• 2 tsp. curry powder
• 12 ounces cold seltzer
• salt
• black pepper
• 2 to 3 liters canola oil
• 1 lb. (21 - 30 ct.) shrimp
• Special Needs: 12 8-inch bamboo skewers

Preparation

Step 1

To make the tempura, mix the flour, cornstarch, baking powder and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess into the bowl, and add the seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.

Heat the canola oil to 375 degrees 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, then dip each skewer of shrimp into the tempura batter, then add to the deep fryer basket. Fry until golden-brown. Drain on paper towels and serve warm.