Shrimp Tempura

Serves 2

1 pound shrimp, medium, peeled and deveined, tail on
1/2 cup flour
1 pinch salt
1 each egg, beaten
1/2 cup beer
Flour, for dredging
Shortening, for frying

Sift together the flour and salt. Then add the egg and whisk in the beer
until you have a smooth batter. Not too thin! Like a pancake batter.
Dredge the shrimp in the flour and then into the batter. Deep fry in 350
degree oil until golden brown. Drain onto a paper towel and serve
immediately with soy sauce or cocktail sauce.


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