3 1/4 qt WATER 
20 lb SHRIMP PEELED FZ
17    EGGS 
4 qt FLOUR GEN PURPOSE 10LB
17 ts BAKING POWDER
4 1/2 tb SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. WASH SHRIMP  DRAIN WELL.

2. PREPARE TEMPURA BATTER

3. DIP SHRIMP INTO BATTER

DROP INTO DEEP FAT.

FRY 2 1/2 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

SERVING SIZE: 4 TO 8 SHRIMP