Shrimp Tempura

Halifax may be satisfying my crustacean cravings, but the sushi, I miss it. Well there is sushi here, but it is unreasonably expensive compared to the sketchy/amazing places I frequent in Toronto. Also drunk sushi at 1am, not so much an option. So I made something I never before considered making at home. Tempura.


Crispy, battered, deep-fried-only worth it if you're eating there, the soggy lumps you get by delivery/take-out do not do this food of the gods justice.

Cook's Illustrated got me pretty close. Here is their take:

Shrimp Tempura (serves 4)

• 3 quarts vegetable oil
• 1 1/2 pounds colossal shrimp (8-12 per pound), peeled and deveined, tails left on.
• 1 1/2 cups unbleached all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 cup vodka
• 1 cup seltzer water
• Kosher salt

1. Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven (I used a wok) fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18-22 minutes.
2. While oil heats, make 2 shallow cuts about 1/4 inch deep and 1 inch apart on undershipe 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.
3. 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 400 degrees). Fry, stirring with the 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.
4. Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately.

Use the left-over batter/oil to fry up some vegetables, I went with rounds of sweet potato.
I was surprised at how well this turned out, it was actually pretty easy, if a bit finicky. But the vodka in the batter is key.