Crispy Tempura Battered Shrimp

• Vegetable oil, for frying
• 2 pounds large shrimp, peeled with tails on
• 3 cups all-purpose flour, sifted and divided
• 2 cups water
• 1 egg
• Tempura Sauce, for dipping, recipe follows
• 2 cups water
• 1/2 cup soy sauce
• 1/2 cup sweet rice wine
• 1 tablespoon seafood stock

1. In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches.
2. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
3. In a medium bowl, combine 2 cups of flour, the water, and the egg.
4. Whisk lightly until ingredients are combined (batter will be slightly lumpy).
5. In a shallow dish, pour remaining flour.
6. Dredge shrimp in flour and then dip into the batter.
7. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
8. Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
9. Remove from oil and drain on a cooling rack over a baking sheet.
10. Serve hot with tempura sauce.
11. In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock.
12. Bring to a boil over medium-high heat.
13. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.
14. Yields: 3 cups
15. Prep Time: 5 minutes
16. Cook Time: 30 minutes
17. Difficulty: Easy

vegetable oil, shrimp, allpurpose flour, water, egg, tempura sauce, water, soy sauce, sweet rice wine, seafood stock

Taken from www.foodnetwork.com/recipes/paula-deen/crispy-tempura-battered-shrimp-recipe.html (may not work)