Food: Tempura

• ½ cup rice wine
• ¼ tsp salt
• ½ pound of fresh shrimp (peeled and deveined)
• 2 quarts vegetables oil
• ¼ cup flour
• 1/3-cup ice water
• ¼ cup cornstarch
• 1 egg yolk
• 1/4 tsp salt
• ¼ tsp white sugar
• 1 tsp butter or shortening
• ½ tsp baking powder

Mix the rice wine and salt in a medium bowl. Add the shrimp to the mixture. Cover and marinade in the refrigerator for 30 minutes. In a medium bowl mix together the flour, ice water, cornstarch, egg yolk, salt, sugar, butter or shortening and baking powder. Heat the oil in a deep fryer or a wok. Dip each shrimp, one at a time, into the flour mixture until coated. Deep fry until golden brown, about 1-2 minutes for each. Drain the shrimps on a paper towel and serve hot with sweet and sour sauce, soya sauce or any dipping sauce of your choice.