For tempura:

3/4 cup flour

1/2 cup cornstarch

1/2 teaspoon baking soda

1 cup seltzer water, room temperature

1 cup crushed salted pretzels (food processor)

Dip:

1/2 cup sour cream

2 tablespoons brown mustard

3 tablespoons honey

1 1/2 pounds raw shrimp, tails on (it makes a nice handle)

Vegetable oil for frying

Make tempura:  In a medium bowl, combine flour, cornstarch and baking soda.  Stir in seltzer water until smooth.  Fold in pretzels.

Make dip:  In a small bowl, combine sour cream, mustard and honey.

Heat about 1/4" vegetable oil in a large, deep skillet.  Coat shrimp in pretzel tempura and fry until golden, turning once.  Do not crowd pan.  It will only take a few minutes.  Transfer to paper-towel lined pan.  Finish shrimp in a few more batches.  Serve with dipping sauce.  Makes about 30.  NOTES:  If you're a double dipper, double the dip recipe.  Reheat shrimp in oven, not in microwave.