Shrimp Tempura
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 4 1/2 teaspoons baking powder
- 2 teaspoons curry powder
- 12 ounces cold seltzer
- Salt and freshly ground black pepper
- 2 to 3 liters canola oil (approximately, as needed for deep-frying)
- 1 pound (21-30 count) shrimp, deveined and shells removed
- Special equipment: Approximately 12 (8-inch) bamboo skewers
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