Shrimp Tempura

Name: Shrimp Tempura
Yield: Serves 4
Ingredients: 3 quarts, vegetable oil; 1 1/2 pounds, colossal shrimp, peeled and deveined (8 to 12 per pound), tails left on (see note); 1 1/2 cups, unbleached all-purpose flour; 1/2 cup, cornstarch; 1 large, egg; 1 cup, vodka (see note); 1 cup, seltzer water; , Kosher salt; 1 recipe, Ginger-Soy Dipping Sauce (see Serve With recipe)

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Appears in Cook's Illustrated May/June 2009, America's Test Kitchen TV

Main Courses

Fish & Seafood

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.

SERVES4

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WHY THIS RECIPE WORKS

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 ...

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