Shrimp Tempura

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                            FOOD FUNNY
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Lifetime subscriber Harriet St. Amant writes:

This is the perfect joke for a food-oriented, computer-generated ezine:

A computer lets you make mistakes faster than any invention in human
history, with the possible exceptions of handguns and tequila.

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                            TODAY'S RECIPE
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Some authorities will insist that only rice flour can produce perfect
tempura, and others insist that the secret is in the club soda they use
in the batter. You can use these things if you have them, but I
guarantee a great batter with ingredients you already have on hand with
this recipe. Feel free to include fresh vegetables such as sliced
zucchini, broccoli florets, or asparagus tips in your tempura fry.
Aficionados know that tempura is best fresh out of the fryer and often
prefer to eat it standing around the stove rather than at the table.

Shrimp Tempura

Vegetable oil for deep-frying
1 egg yolk, beaten
1 1/2 cups ice water or very cold club soda
1 cup (250 ml) all-purpose flour or rice flour plus additional for dredging
1-2 lbs (450-900 g) large shrimp, peeled

Heat 3 to 4 inches (7-10 cm) of oil in a deep, heavy pot over high heat
to a temperature of 375F (190C). (Be sure to use a deep pot so there is
plenty of room for the oil to bubble up - the pot should be no more than
half full.) Combine the egg yolk, water, and flour in a mixing bowl,
stirring just to combine - a few lumps are okay. Butterfly the shrimp by
cutting them almost all the way through along their backs. Dredge the
shrimp one at a time lightly in the flour, dip in the batter, and drop
carefully into the hot oil. Don't add more than five or six at a time,
and be careful to keep the temperature as close to 375F (190C) as
possible. Cook until golden brown on all sides, turning if necessary,
and transfer to a wire rack or paper towels to drain. Serve immediately.
Serves 4 to 6.
Received on Thu Apr 22 19:45:10 2010