Shrimp Tempura

Ingredients 

• 1 lb fresh shrimp jumbo or medium
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 large egg
• 1 cup all-purpose flour
• 1 cup cold water
• 1.5 cups oil for frying

Instructions 

1. Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the “belly” of each shrimp. This will prevent them from curling up during frying.
2. Toss the shrimp in cornstarch and salt.
3. Heat up oil in a pot.
4. In a medium bowl, mix egg with water.
5. Add flour and stir in with a fork. Do not overmix.
6. Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
7. Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
8. Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
9. Repeat with all shrimp.
10. Serve with soy sauce or Asian dipping sauce.