Shrimp Tempura

Ingredients

• 1/2 cup rice wine
• 1/4 teaspoon salt
• 1/2 pound fresh shrimp, peeled and deveined
• 2 quarts oil for deep frying
• 1/4 cup all-purpose flour
• 1/3 cup ice water
• 1/4 cup cornstarch
• 1 egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon white sugar
• 1 teaspoon shortening
• 1/2 teaspoon baking powder

Directions

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.