Ingredients
Tempura mix:
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 4 1/2 teaspoons baking powder
- 2 teaspoons curry powder
- 12 ounces cold seltzer
- Salt and freshly ground black pepper
- 2 to 3 liters canola oil (approximately, as needed for deep-frying)
Shrimp:
- 1 pound (21-30 count) shrimp, deveined and shells removed
- Special equipment: Approximately 12 (8-inch) bamboo skewers
Directions
To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.
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By desertwrens_3670859
bullhead city, AZ
on August 15, 2012
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Loved this recipe - husband thought it was the best home made tempura batter I ever made. I used shrimp and a variety of vegetables, dredging them in the flour mixture first, then adding the seltzer. I also add a couple of ice cubes to any tempura batter to keep it cold. This will be the only tempura batter recipe I will use from today on. Thank you!
By howyaaron
on November 26, 2011
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great recipe
By belgiangiant_12...
San Diego, 43
on January 13, 2010
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Great recipe, although the first time I made it, the batter caked on THICK, even after giving each shrimp ample time to drip off excess batter. Second time, I changed the 12oz of seltzer to 15oz, which made for a MUCH nicer, less cakey crust. Totally awesome, would recommend!
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