Crispy Tempura Battered Shrimp

Ingredients

• 1  eggs 
• 3 cups flour all-purpose divided sifted
• 0.5 cup rice wine sweet
• 1 tablespoon seafood stock 
• 2 pounds shrimp with tails on peeled
• 0.5 cup soya sauce 
• 6 servings vegetable oil for frying
• 2 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• wire rack
• dutch oven

Directions

1. In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches.
2. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
3. In a medium bowl, combine 2 cups of flour, the water, and the egg.
4. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
5. Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
6. Remove from oil and drain on a cooling rack over a baking sheet.
7. Serve hot with tempura sauce.
8. In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.
9. Yields: 3 cups
10. Prep Time: 5 minutes
11. Cook Time: 30 minutes
12. Difficulty: Easy