Crispy Tempura Battered Shrimp

By Totlxtc

Recipe courtesy Paula Deen

Ingredients

• Vegetable oil, for frying
• 2 pounds large shrimp, peeled with tails on
• 3 cups all-purpose flour, sifted and divided
• 2 cups water
• 1 egg
• Tempura Sauce, for dipping, recipe follows
• 2 cups water
• 1/2 cup soy sauce
• 1/2 cup sweet rice wine
• 1 tablespoon seafood stock

Preparation

Step 1

In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.