Tempura Shrimp Tacos With A Honeydew Salsa

• 1 lb white shrimp, uncooked, veined and shelled
• White tortillas
• Olive Oil for frying
• Sour Cream
• Parmesan cheese
• For Tempura batter:
• 3/4 cup flour(plain, all purpose)
• 1/4 cup corn starch
• 1/2 tsp. baking powder
• ~1 cup of ice cold club soda(tonic)
• 1 egg
• For Salsa:
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 3 cups honeydew chopped
• 1/2 habanero chile very finely chopped
• 1 red bell pepper chopped and seeded
• 1/2 red onion chopped
• 1/4 cup cilantro

1. Salsa:
2. Take all ingredients for salsa and mix thoroughly in bowl.
3. Tempura Batter:
4. Mix the corn starch, baking powder and flour in a bowl. Slowly pour in ice cold club soda and stir until mixture is still lumpy but there is no dry ingredients visible. Mix in egg.
5. preheat about 4 inch deep oil in pan on medium heat. You will know when the oil is hot enough when you drip a little bit of batter into oil and it quickly rises.
6. Shrimp:
7. dip shrimp in batter and fry for approximately 2 minutes each, or until golden brown. Then let rest on paper towel for 2 more minutes.
8. Take tortillas and put in microwave for a minute. Then put fried shrimp on them, along with the salsa and sour cream. Then sprinkle parmesan cheese on top and serve.

white shrimp, white tortillas, olive oil, sour cream, parmesan cheese, batter, corn starch, baking powder, of ice cold, egg, salsa, lime juice, olive oil, honeydew chopped, chile very, red bell pepper, red onion, cilantro

Taken from www.epicurious.com/recipes/member/views/tempura-shrimp-tacos-with-a-honeydew-salsa-50184686 (may not work)