Shrimp Tempura

Ingredients:

2 pounds large Shrimps, deveined and shelled with tails intact
3/4 cup All purpose flour
1/2 cup Cornstarch
1 large Egg
1 cup water
Cooking oil

Tempura Dipping Sauce

1/4 cup Soy Sauce
1 1/2 tablespoon rice wine
1/2 teaspoon sugar
Pinch of Wasabi paste or powder

Cooking Procedure:

1. Beat the egg well and mix in the water.
2. Mix in the cornstarch and flour lightly so as not to develop gluten in the batter which can make it soggy when cooked.
3. Heat up the oil in medium heat.
4. Pat dry the shrimp with a paper towel, dip in the flour mixture and deep fry.
5. When the oil stops bubbling, remove the tempura and drain excess oil on a paper towel.
6. Mix together the dipping sauce ingredients and serve with the shrimp tempura.


Tips:

•If you don't have any rice wine vinegar, use 1 teaspoon white vinegar and 1 tablespoon water. White vinegar is a little too strong if not watered down.
•No wasabi paste? Just add 1 tsp each of grated ginger and garlic for a nice Asian flavor, then add chili for extra zing.
•It is important to fry in batches not crowding the pan so the tempura retains its shape and cooks properly.