, peeled, tail left on if desired
, for deep frying
, peeled, sliced about 1/8-in. thick
, cut into long strips
, stems and ends trimmed
1 1/2 tsp
1 1/2 tsp
1 1/2 cup
- Drain any liquid from shrimp and pat dry. Prepare vegetables. Set aside.
- Pour vegetable oil into a heavy pot to a depth of about 2 in. and place over medium-high heat.
- Combine flour, cornstarch, baking powder and salt in a bowl. Whisk in soda water until just combined.
- When oil temperature has reached 350°F (a cube of bread will turn golden in about 15 sec.), working in batches, add a few shrimp or vegetables to batter; transfer to oil (chopsticks work especially well) and fry for 2 min or until golden and cooked through. Continue until everything has been fried. Remove to paper towels to drain. Serve immediately with soy sauce (and wasabi for the grown-ups).
If you are watching your sodium intake, go ahead and prepare the batter without salt—the recipe will still work perfectly.
Nutrition (per serving)
- 23 g,
- 63 g,
- 62 g,
- 5 g,
- 1149 mg.
Originally published in the May 2012 issue. Photo by Jodi Pudge.