Shrimp Tempura

• 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)
• 1 pound (21-30 count) shrimp, deveined and shells removed
• Special equipment: Approximately 12 (8-inch) bamboo skewers

1. To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl.
2. 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.
3. Season with salt and pepper.
4. Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
5. Thread the dusted shrimp onto skewers, approximately 4 to a skewer.
6. 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.
7. Fry until golden brown.
8. Drain on paper toweling and serve warm.
9. 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.

flour, cornstarch, baking powder, curry powder, cold seltzer, salt, canola oil, shrimp, bamboo skewers

Taken from www.foodnetwork.com/recipes/robert-irvine/shrimp-tempura-recipe.html (may not work)