Light airy, crispy tempura batter recipe for shrimp, vegetables... anything you want to batter and fry! The secret is in the Vodka!<br /><br />Ingredients:<br />2 Qt (2L) vegetable oil<br />1-1/2 Lbs (750g) 8-12 count shrimp<br />1-1/2 cups (375 mL) all-purpose flour<br />1/2 cup (125 mL) cornstarch (cornflour in the UK)<br />1 large egg<br />1 cup (250 mL) vodka<br />1 cup (250 mL) soda water (club soda, seltzer)<br />sea salt<br /><br />Method:<br />Pre-heat oven to 200ºF (100ºC). <br /><br />In a Dutch oven with a candy / oil thermometer, heat oil over high heat to 385ºF (195ºC).<br />While oil heats prep the shrimp (peel, devein, and score underside) . Whisk together flour and cornstarch in large bowl. Whisk together egg, vodka and soda water.<br /><br />When oil hits 385ºF (195ºC), gently whisk liquid mixture into flour mixture until just combined.<br /><br />Dip shrimp in batter 1 at a time, allowing excess to drip off, and carefully place in oil. Repeat with 8-10 shrimp at a time. Fry until light brown, 2 to 3 minutes. Using slotted spoon or spider, transfer shrimp to cooling rack over a baking sheet and sprinkle with salt. Place in oven, while you fry the rest<br />Return oil to temp, and repeat with remaining shrimp. <br /><br />Serve immediately with our Ginger-Soy Dipping Sauce recipe.
