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Crispy Tempura Shrimp in a Long Handle Wok
"Eggy Shrimp Tempura Prep time: 10 minutes | Cook time: 1½ minutes | Serves 4 1 cup all-purpose flour 2 tablespoons cornstarch 1 pinch salt 1 cup water 1 egg yolk 2 egg whites, lightly beaten 450 g Medium-sized shrimp, peeled and peeled 2 cups vegetable oil for frying 1. Heat the oil in a deep fryer to 190°F (88°C) and whisk the flour, cornstarch and salt in a large bowl. Make a well in the middle of the flour. 2. Mix in the water and egg yolk. Mix only until it is damp; the dough becomes lumpy. Stir in the egg whites and dip the prawns one after the other in the batter. 3. Carefully place a few prawns one after the other in the hot oil. Fry for 1½ minutes until golden brown. Drain on paper towels."
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