|Flour||1 Cup (16 tbs)|
|Corn starch||1 Cup (16 tbs)|
|Cold water||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1⁄4 Teaspoon|
Leave tails on, peel shell off, make knife cut from tail to midsection.
Open and flatten with knife.
Mix ingredients for batter.
Let stand 10 minutes.
Dip shrimp in batter and fry in 1/2" hot oil.
To make lacy tempura, use fingers to spray batter on top of shrimp in oil.
Turn after 3 minutes.
Serve on shredded lettuce with fresh lemon.
This is a favorite island recipe from home Hawaii.