Shrimp Tempura
3 eggs
Cap full of Sake (Japanese wine)
Pinch of salt
Cap full yellow coloring
1/4 box corn starch
1/4 box Bisquet
Few drops water to form smooth batter
About 25 cleaned, deveined shrimp with tails still on
Dip each shrimp into batter, then cook in deep, hot oil. Cook about three minutes each, or until golden brown. Be careful not to over cook.
