Tempura - light & crispy, with whipped egg whites

Most really light and fluffy tempuras, in my experience, have relied on carbonation. This version uses whipped egg whites for a slightly more stable batter...and some added protein, too!

(Note: The photo is not my own. I'll try to remember and take one next time around; every time I make tempura, by the time I've fried everything, I'm hungry and ready to eat while it's still hot and crispy!)

Ingredients

½ C flour

¼ C + 2 T cornstarch, divided
¼ t cayenne

¼ t garlic powder

½ t salt

2 T sesame oil

2 large egg whites, room temp

sliced vegetables or shrimp (or whatever you want to prepare with the tempura)

oil for frying -- vegetable oil, peanut oil, sesame oil...

sauce for dipping (plenty of options, including store bought varieties)

Directions

Combine flour, ¼ C cornstarch, cayenne, garlic powder and salt in a medium bowl. Stir in 2 T sesame oil, and 2/3 C cold water until batter is smooth. Refrigerate until well chilled (about an hour).

Slice and prepare vegetables, shrimp, etc. Toss with remaining 2 T cornstarch.

Heat frying oil in a large, wide pot to 375° F.

Beat egg whites until soft peaks form. Gently fold in chilled batter in a wide, shallow bowl. A few at a time, drop vegetables (shrimp, etc.) into tempura batter; transfer to hot oil. Cook until golden brown, turning as needed. Using tongs, remove from oil onto paper towel lined plate. Season with salt, if needed.

Serve with dipping sauce.