Shrimp Tempura

4
Servings

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 3/4 Cup cornstarch
  • 4 1/2 Teaspoon baking powder
  • 2 Teaspoon curry powder
  • 2 to 3 liters canola oil (approximately, as needed for deep-frying)
  • 1 Pound (21-30 count) shrimp, deveined and shells removed