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Steps
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Sequence
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Step
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| 1 | Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. |
| 2 | Open the shrimp like a book and rinse well with cold water. |
| 3 | Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. |
| 4 | Add the egg yolks and blend it in well. |
| 5 | Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream. |
| 6 | Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. |
| 7 | Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. |
| 8 | Dip them into the batter one by one. |
| 9 | Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. |
| 10 | To keep the oil clean between batches, skim off the small bits of batter that float in the oil. |
| 11 | Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. |
| 12 | Serve with the teriaki sauce. |
