Tempura Recipe

Heat the oil to 340 deg. F. Beat the egg and mix with water. Add flour and whisk quickly. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown.

*Note: Using cold water (about 40 deg. F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.