Shrimp+Tempura

 Try#1 This was the best ever batter for shrimp or vegetables. I’d certainly make it again. I sprinkled old bay seasoning on the shrimp after they were cooked. Vodka made it light. I fried onion rings too which had loads of flavor. Turned out fabulous!! The scallion sauce was terrific too, went great with the shrimp, or would go good with potstickers. YUM.

Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. After peeling and deveining a shrimp, hold it on its back on the cutting board. Use the tip of a paring knife to make two 1/4-inch-deep incisions on the underside about 1/2 inch apart. The batter for shrimp tempura is devilishly hard to get right, easily turning thick and heavy if you overmix even slightly or let it sit too long. Even when a first batch came out light and crisp, subsequent batches were progressively thicker and greasier. In the past, we’ve guaranteed success with another finicky foodstuff—pie crust—by replacing some of the water with vodka. Would the same swap in tempura batter lead to a coating immune to overmixing and resting? THE EXPERIMENT We fried two batches of shrimp in two different batters. The first batter contained 1 egg, 11/2 cups of flour, 1/2 cup of cornstarch, and 2 cups of seltzer water. In the second, we replaced 1 cup of the seltzer water with 1 cup of vodka. RESULTS The vodka-batter shrimp was identical from the first batch to the second, turning out light and crisp each time. The shrimp dipped in the batter without vodka came out heavier and greasier in the second batch.

Serves 4
 * ** 3 ** || quarts vegetable oil ||
 * ** 1 1/2 ** || pounds colossal shrimp, peeled and deveined //(8 to 12 per pound), tails left on (see note)// ||
 * ** 1 1/2 ** || cups **unbleached all-purpose flour** ||
 * ** 1/2 ** || cup cornstarch ||
 * ** 1 ** || large **egg** ||
 * ** 1 ** || cup vodka //(see note)// ||
 * ** 1 ** || cup seltzer water ||
 *  || Kosher salt ||
 * ** 1 ** || recipe Scallion Dipping Sauce //(see Serve With recipe)// ||

1. Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes. 2. While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture. 3. When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven. 4. Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Ginger-Soy Dipping Sauce. **Step-by-Step: How to Make Vegetable Tempura** To use leftover batter to make vegetable fritters, dip 2 cups of vegetables in the batter and fry 2 to 3 minutes, following the same instructions for the shrimp.
 * See Illustrations Below: ****How to Make Vegetable Tempura**
 * ** Vegetable ** || ** Prep Required **  ||
 * Green Beans || Trim ends ||
 * Snow peas || Remove strings ||
 * Scallions || Trim ends ||
 * Asparagus || Remove woody bottoms and split large spears lengthwise ||
 * Shiitake mushrooms || Remove stems ||
 * Button Mushrooms || Leave small mushrooms whole; halve ||