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Ingredients
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For the Tempura Shrimp
For the French Fries
For the Tartar Sauce
Method
For the Tempura Shrimp
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water and mix until just combined. The batter should be light and slightly lumpy. If needed, add a few ice cubes to keep the batter cold.
- 2
Heat the Oil
In a large, deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- 3
Coat the Shrimp
Dip each shrimp into the tempura batter, ensuring it is fully coated but not overly thick.
- 4
Fry the Shrimp
Carefully drop the coated shrimp into the hot oil, a few at a time, making sure not to overcrowd the pot. Fry for about 2-3 minutes, or until the shrimp are golden brown and crispy. Use a slotted spoon to remove the shrimp and drain on paper towels.
For the French Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips (about 1/4 inch thick). Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 6
Heat the Oil
In a separate large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Potatoes
Drain the soaked fries and pat them dry with a paper towel. Carefully add them to the hot oil in batches, frying for about 5-7 minutes or until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
For the Tartar Sauce
- 8
Mix the Ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, Dijon mustard, and salt. Stir until well blended. Adjust salt to taste.
