TEMPURA SHRIMP

BATTER:
1 2/3 cup cold water
1 cup flour
1 cup corn starch
1 egg, beaten
1/4 tsp baking powder
Garlic powder and salt to taste
1 lb fresh butterfly shrimp with the tails intact (shrimp that has been shelled, deveined, sliced down the center and opened up)

Mix batter ingredients together and let stand for 10 minutes to 'set up'.

Pat shrimp dry on paper towels.

Heat oil in a deep fryer to 375 degrees or heat 1-inch of hot vegetable oil in a heavy skillet.

Dip each shrimp in batter and cook in hot oil 2-3 minutes on each side. DO NOT OVERCOOK!

Tip: To make 'lacy' tempura, use your fingers to drizzle batter on top of fish while cooking.