The batter can be added to other things but my preference is for shrimp and I leave the shell on. I have had two bad injuries to my knees and was taking glucosamine to help me with my aches. Glucosamine is just shrimp shells. So if you eat shrimp and cook them over fire, grill or fry and you leave the shell on you are gaining a supplement without the need of supplementing.
There are some rules I follow with buying fish of all kinds. I like local as can be and wild caught. I also do not eat much of it. The numbers are low for fish and I don't want to gorge on something that depletes quickly. The market needs support for the people who are doing the most natural methods of catch, so it is good to familiarize yourself with these and not assume that your interests are being taken care of.
The shells are a hard thing for a lot of folks and it is easier to deal with when fried without batter or grilled the first time to see how you deal with it. The shells are awesome for holding spices like cayenne and salt so a nice rub before and after cooking is wonderful.
These were washed with the tiny legs thrown out and then dipped by the tails into the batter.
The batter: This will cover 20 shrimp or 2 cups of tempura vegetables CUT THICKLY 1/4 inch.
2 eggs
Just enough flour to make it thickened.
You can make it 50/50 flour and coconut.
A pinch of whatever spice or herb you want, but I think its best put on after the batter has a tendency to horde pockets of both making for irregular tasting bites.
Have a pan of 1/4 - 1/2 inch safflower or sunflower oil heating to a medium heat (No oil should smoke, this means it is not only too hot but has turned. You should not use olive oil for high heat frying, you want something with a higher heat tolerance like the ones mentioned) if little bubbles form around a toothpick then it is hot and ready or you can sacrifice a drip of batter to see. If your batter is nice and thick then it will stay on the food and wait to be cooked while the other side cooks and this means you don't have to have a giant vat of oil popping. A shallow amount will do and in about 2-4 minutes on each side you have a golden brown crisp thing. Amazing. These can drain on a towel or be skewered and hung to drip onto a plate.
We all know fried food isn't the most healthy. The reasons are usually blamed on the fat. Well the fat if you aren't gorging wouldn't be that much really and the issue I take up with most fried things is two things really 1. The kind of oil can be REALLY unhealthy. and 2. Frying anything with protein makes it something that is irresistible for obvious reasons and the not so obvious is that it is breaking down the protein which makes our brains go ga-ga for the stuff. Which in turn can makes us gorge or worse eat it often. Like a marinade does for -- well, anything. But I don't know anyone who dislikes at least SOMETHING fried. Besides who fries things very often? Its a lot of trouble. I don't know anyone who has tempura every night. So not very often but very delicious is good. And no matter what you can get out for "fast food" you can make at home and WAY healthier. But we know this. Now enjoy!
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