how do you make good shrimp tempura? share your recipe.

There is a certain way that you must skewer the shrimp- a sharp skewer all the way through to the center of the body and 1 inch out of the other end, the shrimp should not be able to curl-- Here is a Video for Expert Village on Tempura cooking: http://www.expertvillage.com/interviews/vegetable-tempura.htm This guy is an expert and he'll show you everything from batter to cooking! :)

Here's what I do with my Shrimp Tempura: 1 1/2 pounds medium shrimp 1/2 cup all-purpose flour 1/4 cup corn starch 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup ice water 1 teaspoon vegetable oil 1 large egg, lightly beaten Peanut Oil Hot cooked Rice Sweet and Sour Sauce Peel and devein shrimp; set aside. Combine flour, cornstarch, baking powder, salt, water, vegetable oil, and egg; Stir mixture until smooth. Heat peanut oil to 375 F in a wok or deep fryer. The oil should be 2-3 inches deep in the wok. Dip shrimp into batter and fry until golden brown. Drain on paper towels and serve over rice. Top with sweet and sour sauce. Serve tempura sauce on the side or sprinkle on top to taste. And my sauce: Sweet and Sour Sauce 1/2 cup sliced carrots 1/2 cup chopped green peppers 31/2 tablespoons cornstarch 1 cup water, divided 1/2 cup sugar 1/2 cup white vinegar 1/3 cup catsup 1 tablespoon light soy sauce 1 (151/4-ounce) can pineapple chunks, drained Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside. Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, vinegar, catsup, and soy sauce in a saucepan; bring to a boil over medium heat. Gradually stir in cornstarch mixture; stir constantly, until thickened. Stir in vegetable mixture and pineapple chunks. Yield 31/2 cups. Happy Cooking =P

I just went to a nice restaurant tonight and had coconut shirmp and it was curled. I do not know how not to keep it from curling unless you put it in some kind of a press to keep it from curling. I have used the tempura mix you can get from the market and the thing with tempura you have to do is mix it cold. I have even put an ice cube in the batter. The batter is thin when dipping the shrimp into it. I hope this helps. I have never made the dipping sauce.