Ingredients
1 lb white shrimp, uncooked, veined and shelled
White tortillas
Olive Oil for frying
Sour Cream
Parmesan cheese
For Tempura batter:
3/4 cup flour(plain, all purpose)
1/4 cup corn starch
1/2 tsp. baking powder
~1 cup of ice cold club soda(tonic)
1 egg
For Salsa:
2 tablespoons lime juice
2 tablespoons olive oil
3 cups honeydew chopped
1/2 habanero chile very finely chopped
1 red bell pepper chopped and seeded
1/2 red onion chopped
1/4 cup cilantro
Preparation
Salsa: Take all ingredients for salsa and mix thoroughly in bowl.
Tempura Batter: Mix the corn starch, baking powder and flour in a bowl. Slowly pour in ice cold club soda and stir until mixture is still lumpy but there is no dry ingredients visible. Mix in egg.
preheat about 4 inch deep oil in pan on medium heat. You will know when the oil is hot enough when you drip a little bit of batter into oil and it quickly rises.
Shrimp: dip shrimp in batter and fry for approximately 2 minutes each, or until golden brown. Then let rest on paper towel for 2 more minutes.
Take tortillas and put in microwave for a minute. Then put fried shrimp on them, along with the salsa and sour cream. Then sprinkle parmesan cheese on top and serve.
