Shrimp Tempura

1. 1

   To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl.

2. 2

   Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter.

3. 3

   Season with salt and pepper.

4. 4

   Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.

5. 5

   Thread the dusted shrimp onto skewers, approximately 4 to a skewer.

6. 6

   Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket.

7. 7

   Fry until golden brown.

8. 8

   Drain on paper toweling and serve warm.

9. 9

   Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.

* Per serving · 4 servings · Values may vary.

No additional tips available.