Buffalo Rock Shrimp
Cocktail crustaceans are no match for these snacks, which are fried in tempura batter for light-as-air texture that won't weigh guests down.
- Yield: Makes 36
Source: Martha Stewart Weddings, Fall 2011
- Canola oil for frying
- 1 cup cold water
- 1 large egg yolk
- 1 cup cake flour (not self-rising)
- 1/2 pound rock shrimp, cleaned
- 1/3 cup Frank's RedHot Sauce
- 2 tablespoons unsalted butter, melted
Heat 3 inches of oil to 360 degrees in a wide heavy-bottom
pan. Whisk the water and egg yolk in a medium bowl; stir in flour until just barely combined (it will be lumpy). Working in batches, dip shrimp into batter and fry until crisp and cooked through, 2 minutes. Transfer to a paper-towel-lined plate; keep warm until serving.
Whisk together hot sauce and butter until well combined. Serve warm with shrimp.