Name: Shrimp Tempura
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1/2 cup rice wine; 1/4 teaspoon salt; 1/2 pound fresh shrimp, peeled and deveined; 2 liters vegetable oil, for deep frying; 1/4 cup all-purpose flour; 1/3 cup ice water; 1/4 cup cornstarch; 1 egg yolk; 1/4 teaspoon sugar; 1/2 teaspoon baking powder; 1 cup soy sauce; 1/2 cup water; 3/8 cup seasoned rice vinegar; 4 teaspoons sugar; 1/4 cup scallions, thinly sliced

Directions

In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
Tempura sauce:
Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

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Shrimp Tempura

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