Shrimp Tempura with Lemon and Olive Mayonnaise

1. 1

   Pour enough oil into heavy large pot to reach depth of 3 inches.

2. 2

   Heat oil over medium-high heat to 380F.

3. 3

   Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy.

4. 4

   Add flour and stir with whisk just until blended and small lumps remain.

5. 5

   Working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl.

6. 6

   Add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes.

7. 7

   Using tongs, transfer shrimp to paper towels; drain.

8. 8

   Sprinkle with salt.

9. 9

   Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.