- 3/4 cup 3/4 cup 3/4 cup Arrowroot Flour
- 1/4 cup 1/4 cup 1/4 cup Cassava Flour, plus 2 tablespoons
- 2 tsp 2 tsp 2 tsp Baking Powder
- 1/8 tsp 1/8 tsp 1/8 tsp ground Ginger
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1/8 tsp 1/8 tsp 1/8 tsp Fish Sauce, about 3 drops
- 1 cup 1 cup 1 cup Sparkling Water
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Aminos
- Organic Coconut Oil, Tropical Traditions steam refined coconut oil. Aim for at least 2 inches of oil in pot
- 2 lb 2 lb 2 lb Raw Shrimp, wild caught, tail on
- Whisk together the dry ingredients in a large mixing bowl; only adding the 1/4 of cassava to start.
- Pour in the fish sauce, coconut aminos, and sparkling water while whisking to combine. If batter is too loose, add a tablespoon of cassava at a time until the batter is about as thick as pancake batter (it should coat the whisk).
- Choose a pot with high walls and a small diameter to maximize oil depth for frying. Add enough coconut oil (or lard, or your choice of cooking fat) to have a minimum depth of 3" of oil. Heat to 320 degrees Fahrenheit, monitoring the temperature with a candy thermometer.
- Clean and peel the shrimp, removing all shell and only leaving the tail on. De-vein the shrimp.
- Prepare a wire rack over a cookie sheet to allow fried shrimp to drain.
- Dip the shrimp in the batter to coat, one at a time. Slowly lower into the hot oil, holding the shrimp by the tail, and allowing the batter to being to fry before releasing the shrimp. This will prevent the shrimp from sticking to the pot.
- Working with only 2-3 shrimp in the pot at a time, cook the shrimp for about 3 minutes, until the batter is golden brown. Place on a wire rack to drain. Repeat until all shrimp are fried.
You can make the Tempura Dipping Sauce before, during, or after frying the shrimp. If you have a helper, having them make it while you fry the shrimp is probably best (though challenging if you're on your own).
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