Tempura Shrimp Recipe

How to Cook Tempura Shrimp

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• Large Shrimps (10 to 12)
• Egg (1)
• All purpose flour (1 cup)
• Ice water (1 cup)
• Oil (for frying)

1. Remove the head and shells from the shrimp, except for the tail. Clean them, and remove the black vein along the back using a knife (including any dirt in the tail). Make about a couple of small cuts in the stomach-side of the prawn so you can straighten them. Finally make sure the prawns are dry by dabbing them with a paper towels.
   
   
2. Beat the egg in a bowl, add the ice water, and then gradually sift the flour into the bowl continuing to mix lightly. It does not matter if there are still a few lumps in the mix when you are done.
   
   
3. Put oil in deep fat fryer, and preheat to 350°F (175°C). Dip each shrimp in the batter then deep fry (Warning: Fryer and oil will be hot and potentially dangerous, take care) until it is crisp.
   
   
4. Remove shrimps from the oil (Warning: Fryer and oil will be hot and potentially dangerous, take care).

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