Thursday, October 31, 2013

Tempura Batter for Shrimp Fondue

Tempura Batter
for Shrimp Fondue
2  Eggs
1-3/4  Cups  Ice Water
1-3/4  Cups  Flour
1/4  teaspoon  Salt
2  pounds  large fresh shelled Shrimp, patted very dry; nest serving bowl in crushed ice to keep cold
3  Cups  Vegetable or Peanut Oil, for cooking
Chinese Hot Mustard, Thai Sweet Chili Sauce, and Hoisin Sauce for dipping
Beat Eggs and Ice Water until frothy.  Beat in Flour and Salt until batter is smooth.  Refrigerate until ready to use.  When ready to use, re-beat until frothy.  Place batter in a small bowl and nest in ice to keep chilled.  Heat Oil in Fondue pot on stove to 375*, transfer to Fondue stand and set heat to high, checking occasionally to maintain high temperature.  Using a Fondue fork, dip Shrimp into Batter, shaking off any excess.  Cook in hot Oil until Shrimp is pink and cooked through, about 2 minutes.  Yields about 2-1/2 cups batter.
It is very important that the Tempura Batter is kept cold throughout the preparation and serving process.  I like to use my immersion blender to get this good and frothy--this helps to make a light, fluffy fried Shrimp.  Make certain that your Shrimp is very dry (use paper towels), otherwise the Tempura Batter will slide right off the wet Shrimp!  It is also fun to use this batter with veggies--Asparagus, Green Beans, small pieces of Broccoli... you name it!
"For I know
that my Redeemer liveth,
Job 19:25a
From Gourmet International Fondue Cookbook 

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