Shrimp Tempura, Part II

Remember the post when my parents sent me the shrimp picture and recipe from Cooks Illustrated? When my husband and I visited them this past weekend, my mom was kind enough to make this shrimp for us to try and it was FABULOUS...I would highly recommend trying this!!

Shrimp Tempura
Recipe courtesy of Cooks Illustrated, May 2009

Ingredients

• 3 qts. vegetable oil
• 1 1/2 pounds large shrimp, peeled and deveined with tails on
• 1 1/2 cups all-purpose flour
• 1/2 cup corn starch
• 1 large egg
• 1 cup vodka
• 1 cup Seltzer water
• Kosher Salt

Directions
Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.

While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.

When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.

Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp.