LeGourmetTV Is Now Glen & Friends Cooking!Light airy, crispy tempura batter recipe for shrimp, vegetables... anything you want to batter and fry! The secret is in the Vodka! The vodka inhibits gluten and gives a super crispy crunch to the onion rings.Ingredients:2 Qt (2L) vegetable oil1-1/2 Lbs (750g) 8-12 count shrimp1-1/2 cups (375 mL) all-purpose flour1/2 cup (125 mL) cornstarch (cornflour in the UK)1 large egg1 cup (250 mL) vodka1 cup (250 mL) soda water (club soda, seltzer)sea saltMethod:Pre-heat oven to 200ºF (100ºC). In a Dutch oven with a candy / oil thermometer, heat oil over high heat to 385ºF (195ºC).While oil heats prep the shrimp (peel, devein, and score underside) . Whisk together flour and cornstarch in large bowl. Whisk together egg, vodka and soda water.When oil hits 385ºF (195ºC), gently whisk liquid mixture into flour mixture until just combined.Dip shrimp in batter 1 at a time, allowing excess to drip off, and carefully place in oil. Repeat with 8-10 shrimp at a time. Fry until light brown, 2 to 3 minutes. Using slotted spoon or spider, transfer shrimp to cooling rack over a baking sheet and sprinkle with salt. Place in oven, while you fry the restReturn oil to temp, and repeat with remaining shrimp. Serve immediately with our Ginger-Soy Dipping Sauce recipe.** The Vodka prevents the flour from forming gluten, (which would make the batter heavy and spongey) so these come out light and crisp.Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "
