Appears in Cook's Illustrated May/June 2009, America's Test Kitchen TV
Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters. We turned to a different secret weapon: the liquor cabinet.
For a shrimp tempura recipe that would produce sweet, fresh-tasting shrimp covered in a light, crisp coating, we chose the largest available shrimp, since it’s easy to overcook small ones. Finding that a high temperature gave us greaseless ...