Shrimp Tempura is one of the most popular recipes around. You can find them in restaurants, take away and supermarkets and now your kitchen. These have often been called the perfect canapes or starters for their size and ability to pick up. Served with a chili dip make this a superb starter. If you are cooking Japanese style then this will be the starter along with Japanese Beef and Scallion Rolls . For the main course I serve just two dishes Teriyaki Chicken or Salmon Teriyaki and Pork Stir Fry Noodles. It may not seem like much but it is filling, aromatic and full of flavour.
- 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 1 cup of the flour in a mixing bowl, stirring just to combine. The rest of the flour is for dredging..
- 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.