This batter can be used for vegetables and all kinds of seafood traditionally served fried.  All of those dishes will be fantastic with 2018 Soif l’Ideal.  It has great flavor but also the tartness needed to stand up to the fried food. 

You will need 4-6 raw shrimp per person, with the tails on.  This is enough batter for 1½ pounds of shrimp so, depending on the size of your party, you may need to double quantities. If you peel the shrimp yourself cut down the back and remove the vein if there is any color to it.  Keep the shrimp very cold and dry on paper towels until just before you fry them.  Premeasure the ingredients for the batter (below) and mix the dry ingredients beforehand, because you need to work quickly once the oil is heated.  Choose a medium size skillet with high sides of 3-4 inches.  We always use cast iron skillets.  Fill the pan so you have at least 2 inches of oil (don’t use too large a pan).  Use peanut oil or a light olive oil, or another oil that you have tried before and liked for frying.  Heat the oil to 360°.

As soon as it reaches 360° turn it down slightly and start mixing your batter.  Mix well  ¾  C. corn starch with ¼ C. flour.  Add 2t. salt, 1t. freshly ground black pepper and other seasonings you like such as onion powder, Cajun spice, Old Bay seasoning or cayenne pepper. Beat 1 egg lightly and add ½ C. ice cold water or ice-cold beer.  It is very important that the water be sitting with ice in it and that, if you use beer, it is very cold.  Pour this mixture into the cornstarch/flour mixture and stir rapidly to mix well.  Immediately add the shrimp and submerge them completely in the batter.  Then, place them one by one into the hot oil with chopsticks or soft tongs.  Do not over crowd your pan.  Cook 1½ minutes, turn and cook another 1½ to 2 minutes until the shrimp are brown.  Remove carefully to paper towels so you do not break the tempura batter.  Working quickly use a mesh strainer to remove any batter bits and let the oil reheat for 1 minute. 

Add the next batch of shrimp and follow the directions above until all of the shrimp are cooked.  Serve immediately with the Ginger-Chili Dipping Sauce you have made ahead and chilled. Take 1½ T minced fresh ginger, 1T minced fresh garlic, ¼ t crushed red pepper (or Aleppo pepper), 3T soy sauce, 3T lime juice, ½ t lime zest, ¼ C of sugar or honey, and ¼ C. chopped cilantro. Put all of this in a blender for 15-30 seconds.  Let it sit for 20 minutes or longer, then strain the sauce and chill. 

Serve the shrimp and dipping sauce with jasmine rice and oven baked vegetables.  Enjoy with Domaine Terrasses de Gabrielle 2018 Soif l'Ideal!