|Serving Size||:||3 cups|
|Preparation Time||:||35 Min|
|3||Sweet rice wine||1/2||Cup|
The traditional Japanese dipping sauce for shrimp or vegetable tempura.
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
Remove from oil and drain on a cooling rack over a baking sheet.
Serve hot with tempura sauce.