Shrimp Tempura

Do not omit the vodka; it is critical for a crisp coating. You will need a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should be 400 degrees). It is important to maintain a high oil temperature throughout cooking. Jumbo (16 to 20) or extra-large (21 to 25) shrimp may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1-1⁄2 to 2 minutes per batch. When cooking shrimp for tempura, the underside tends to shrink more than the top, causing the shrimp to curl tightly and the batter to clump.

1. Adjust oven rack to upper-middle position and heat oven to 200 degrees. In Dutch oven, heat oil over medium-low to 385 degrees, 18 to 22 minutes.
2. While oil heats, make 2 shallow cuts about 1⁄4 inch deep and 1 inch apart on underside of each shrimp, following illustration. Whisk flour and cornstarch together in large bowl. Whisk vodka and egg together in second large bowl. Whisk seltzer water into egg mixture.
3. When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel–lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
4. Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with dipping sauce.