To make tempura, mix flour, cornstarch, baking powder, and curry powder
in a bowl. Dredge
in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura
in a stream while whisking constantly to make it into batter
. Season with salt and pepper.
Heat canola oil
to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
Thread the dusted shrimp onto skewers, approximately 4 to a skewer
. Pour the tempura batter into a glass pie plate
, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain
on paper toweling and serve warm.
Note: In the episode this dish was used as part of the bento
box of 5 cooked tasting size entrees in conjunction with Miso
Glazed Pink Cod
Yakitori with Scallions
; Shrimp Tempura; Gyoza
; and Korokee.