Shrimp Tempura

Ingredients:

1/2 cup rice wine

1/4 teaspoon salt

1/2 pound fresh shrimp, peeled and deveined

2 quarts oil for deep frying

1/4 cup all-purpose flour

1/3 cup ice water

1/4 cup cornstarch

1 egg yolk

1/4 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon shortening

1/2 teaspoon baking powder

Directions:

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).

In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.