1 2/3 cups all-purpose flour for tempura batter
1 1/2 cups cornstarch
2 cups club soda
½ cup all-purpose flour for dredging
1 ½ pounds medium-sized peeled shrimp
vegetable oil for frying
1 tablespoon vegetable oil for sautéing vegetables
1 medium medium yellow onion chopped into large pieces
1 red bell pepper chopped into large pieces
1 to 2 tablespoons fried chilis and onion in oil
4 cups cooked rice for serving
Prepare tempura by mixing together in a large bowl, 1 ⅔ cups of flour, cornstarch, and club soda. Mix until well blended.
Add enough oil in a large pot to fill the pot at least 4 inches deep. Heat the oil to 350°F.
Pat shrimp dry, dredge in flour, and dip in tempura batter.
Drop a few battered shrimp a few at a time into the hot oil and fry for about 1 minute. Cook shrimp until they are golden. Gently drop the shrimp into the oil, so they do not stick to the bottom.
Remove cooked shrimp from the oil, and drain on a wire rack resting on a baking sheet.
In either a wok or a large skillet, add 1 tablespoon of vegetable oil and heat over medium heat. Add chopped onion and chopped red bell pepper. Cook until the onion has softened.
Add cooked shrimp, and drizzle 1 to 2 tablespoons of the chili oil over the shrimp and vegetables. Stir to blend the vegetables, shrimp, and chili oil.
Serve with rice.