I threw together a quick shrimp tempura last night. The store had a sale on some nice Florida shrimp, and I’ve doing scampi on the rare occasions I cook shrimp. It was time for a change.
Besides: I have a wok again, after a long hiatus. Tempura batter from Ratio, which might understate the necessary thickness. You want the consistency of Swedish pancake batter, not cream.
It was fairly easy and fairly good, and both will improve next time. Left the kitchen in a bit of a mess, but that wasn’t too hard to fix.
Served it in big bowls, on top of jasmine rice (left half) and garlic kale (right half), which looked nice and more bountiful than shrimp on a plate.