Shrimp Tempura

7 Mar

After viewing a few PETA videos my husband has sworn off all meat with the exception of seafood.  This has caused me to find new seafood dishes and improve ones already in the rotation.  

Here is my version of Shrimp Tempura adapted from this Epicurious recipe.  

2 cups flour

1 1/2 TBSP baking powder

2 TBSP sesame oil

2 cups of ice cold water

The only things I did different was refrigerate dry ingredients a few hours before and sat my batter in an ice bath to keep it chilled.

We served it with Makoto ginger sauce.

 

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