Tempura Shrimp

• 32 vanilla wafers, crushed
• 1 egg, beaten
• 3/4 cup water
• 1/3 cup apricot nectar
• 2 teaspoons cornstarch
• 1/4 cup packed brown sugar
• 3 tablespoons red wine vinegar
• 1 tablespoon ketchup
• 2 cups vegetable oil
• 3/4 pound medium shrimp - peeled and deveined

1. In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
2. To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
3. In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.

vanilla wafers, egg, water, apricot nectar, cornstarch, brown sugar, red wine vinegar, ketchup, vegetable oil, shrimp

Taken from www.allrecipes.com/recipe/12834/tempura-shrimp/ (may not work)