Shrimp Tempura

By McLean

Ingredients

• 1 teaspoon ground ginger
• 14 to 16 large shrimp
• 1 cup ice cold water
• 4 eggs
• 2 cups sifted flour
• vegetable oil for deep-frying

Details

Servings 2

Preparation

Step 1

Dry shrimp in paper towels. Combine flour, ginger and eggs in a medium size bowl, beat until smooth; stir in water (batter will be medium-thin).

Chill at least 2 hours. Heat enough oil to cover shrimp (about 3 inches), heat to 380 degrees. Holding each shrimp from the small end, dip in batter, then drop in hot oil; fry, turning once, about 3 minutes or until golden brown.

Drain on paper towels. Serve hot with your favorite soy or teriyaki sauce.