Shrimp Tempura

2 pounds fresh shrimp
1 cup flour
1/2 teaspoon salt
1 egg, beaten
1 cup milk
6 cups peanut oil

Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly
down the back and spread open to form a butterfly shape. Pat dry with paper
towels. Stir together flour and salt. Beat eggs and milk together and beat
into flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into
batter, shaking off excess, and fry in hot oil, turning once, until brown,
about 3 to 5 minutes.

Servings: 4
Home Cookin 4.8 Chapter: Fish And Seafood