Spicy Tempura Shrimp
Ingredients:
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
1 cup ice water
4 cups vegetabIe oil for deep frying or enough to submerge food
salt
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!