12 U-10 shrimp
1 cup tempura butter
Sweet chili sauce* available at Asian markets
Preheat 3 cups of vegetable oil in a heavy gauge pot to 340 degrees or preheat a fryer to 340 degrees.
FOR THE TEMPURA BATTER:
1/2 cup flour
1/2 cup corn starch
1/8 cup baking powder
1/2 cup cold water
Mix all of the ingredients together and keep cold until ready to use.
Hold the shrimp by the tail and dip them one by one in the tempura batter. Carefully place them in the fryer oil and fry fro 2-3 minutes. Remove the shrimp from the oil and allow them to “drain” for 1 minute or so.
Serve with sweet chili sauce.