Japanese Shrimp Tempura

Ingredients: (Conversion Chart)

• ½ cup rice wine
• ¼ teaspoon salt
• ½ pound fresh shrimp, peeled and deveined
• 2 quarts oil, for deep frying
• ¼ cup all-purpose flour
• 1/3 cup iced water
• ¼ cup cornstarch
• 1 egg yolk
• 1 teaspoon shortening
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon white sugar

Directions:

1. In a bowl, mix rice wine and salt. Place shrimp into mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer to 375°F.
3. In a medium bowl, mix together all-purpose flour, iced water, cornstarch, egg yolk, shortening, baking powder, salt, and white sugar. Dip shrimp, one at a time, into batter mixture to coat.
4. Deep fry shrimp until golden brown, about 1½ minutes. Use a slotted spoon to remove from oil. Drain on paper towels before serving.

Nutrition Info: