Tempura Shrimp with Honey Mustard Dipping Sauce

• 1/4 cups Dijon Mustard
• 1 Tablespoon Yellow Prepared Mustard
• 3 Tablespoons Honey
• 12 Raw Shrimp (Peeled, Tails-On, Deveined)
• 3 teaspoons Sifted Corn Starch
• 1/4 cups Ice Cold Water
• 1 Egg, Beaten
• 3 Tablespoons Sifted Flour
• 1 cup Canola Oil (Amount May Vary Depending On Size Of Pan)

1. For the honey mustard dipping sauce: In a small bowl add Dijon mustard, yellow mustard and honey.
2. Whisk together and set aside.
3. For the tempura shrimp: Lay the shrimp on a plate and using a small wire strainer, sprinkle the cornstarch over each side of the shrimp.
4. In a medium size bowl, add the water and egg.
5. Whisk together.
6. Add the flour and whisk together.
7. Heat a medium size skillet on medium heat and add the canola oil.
8. The canola oil should be about 1/2 inch high in the pan.
9. Add more if needed.
10. Add a couple drops of the tempura batter into the pan and when it sizzles, carefully add the shrimp in an even layer.
11. The tempura shrimp may need to be cooked in batches depending on the size of the pan.
12. When the shrimp turns a golden color on the bottom side, turn them over (about 3 minutes).
13. Let the shrimp cook on the other side until it also turns a golden color (about 2 to 3 more minutes).
14. Remove the shrimp from the skillet and lay them on a plate with a paper towel.
15. Repeat frying the rest.
16. Serve while hot with honey mustard dipping sauce.

dijon mustard, honey, shrimp, starch, water, egg, flour, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tempura-shrimp-with-honey-mustard-dipping-sauce/ (may not work)