I like shrimip. I like pretzels. I like tempura. Put it all together and you have one addicting recipe.
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.