Spicy Tempura Shrimp


12 extra-large raw shrimp
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking soda
1 egg
1/2 tsp paprika
1/4-1/2 tsp seasoning salt
1/4 tsp cayenne pepper for heat, optional
1/2 tsp dried parsley
1 cup ice water
4 cups vegetabIe oil for deep frying or enough to submerge food


Peel shrimp, devein and remove tails. You can leave the tails on, but my family likes them removed.

In a large bowl, whisk together flour, cornstarch, baking soda, egg, paprika, seasoning salt, cayenne pepper, parsley and 1/2 cup ice water. Whisk in remaining water, 1/4 cup at a time, to thin batter. Place bowl in second bowl filled with ice water. 

Pour enough oil into wok or heavy bottom deep pot to come about 2 inches up side; heat until deep-fryer thermometer registers 375 F.

A few pieces at a time, dip the shrimp into batter; deep-fry until crispy and golden. Cook for about 3 minutes. Drain on paper towel-lined baking sheet. Sprinkle with a little salt.

Serve with cocktail or tartar sauce. Enjoy!