Tempura Prawn

14 -16 large shrimp
1 teaspoon ground ginger
2 cups sifted flour, all purpose
4 eggs
Vegetable shortening, for deep - frying
1 cup ice cold water

Dry defrosted shrimp in paper towels. Combine the flour, ginger and eggs in a medium size bowl, beat until smooth; stir in water (batter will be medium - thin). Chill at least 2 hours. Melt enough shortening or oil to cover shrimp (about 3 inches), heat to 380 degrees. Holding each shrimp from the small end, dip in batter, then drop in hot oil; fry, turning once, about 3 minutes or until golden brown. Drain on paper towels. Serve hot with your favorite soy or teriyaki sauce. Grilled Pepper Shrimp
1 cup milk, mixed with2 eggs
Plain breadcrumbs
5 garlic cloves, minced very fine
2 tablespoons minced dried rosemary
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon nutmeg
1 tablespoon paprika
1/4 cup very finely ground black pepper
uncooked, peeled and deveined shrimp (small to medium)
Lemon juice
Cocktail sauce
Dip each shrimp in the egg and milk mixture, and then the breadcrumbs. Dip again in the milk and eggs mixture, then roll in the spices. Place a number of the prepared shrimp on the grill at a time. When they are done, serve them immediately with the lemon juice sprinkled over them and with the cocktail sauce.