Shrimp Tempura With Dipping Sauce

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Cooks illustrated may 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.

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Steps

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Adjust oven rack to upper-middle position and heat oven to 200 degrees.

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In large , heavy dutch oven fitted with clip-on candy thermometer , heat oil over high heat to 385 degrees , 18 to 22 minutes.

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While oil heats , make 2 shallow cuts about inch deep and 1 inch apart on underside of each shrimp.

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Whisk flour and cornstarch together in large bowl.

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Whisk egg and vodka together in second large bowl.

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Whisk seltzer water into egg mixture.

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When oil reaches 385 degrees , pour liquid mixture into bowl with flour mixture and whisk gently until just combined.

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Submerge half of shrimp in batter.

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Using tongs , remove shrimp from batter 1 at a time , allowing excess batter to drip off , and carefully place in oil.

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Fry , stirring with chopstick or wooden skewer to prevent sticking , until light brown , 2 to 3 minutes.

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Using slotted spoon , transfer shrimp to paper towel-lined plate and sprinkle with salt.

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Once paper towels absorb excess oil , place shrimp on wire rack set in rimmed baki.

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Ingredients

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vegetable oil, jumbo shrimp, unbleached all-purpose flour, cornstarch, egg, vodka, seltzer water, kosher salt, soy sauce, mirin, sugar, toasted sesame oil, garlic cloves, fresh ginger, scallion, mayonnaise, dijon mustard, lime, juice of, prepared horseradish, chili sauce