1 large egg
¼ cup 80-proof vodka
½ cup ice-cold club soda
4 cups thinly sliced vegetables or 1 pound shrimp (see
Note above)
Lemon wedges or 1 recipe Honey-Miso Mayonnaise
(recipe follows)
Heat the oil to 375°F in a large wok over high heat, then
adjust the heat as necessary to maintain the temperature.
Line a large plate or baking sheet with a double layer of
paper towels.
- Combine the cornstarch, flour, and 1 teaspoon salt in a
large bowl and stir with chopsticks to blend. Combine the
egg and vodka in a small bowl and whisk until
completely homogeneous. Add the club soda and stir
with chopsticks until barely combined. Immediately add
to the bowl with the flour and, holding the bowl with one
hand and the chopsticks in the other, shake the bowl
back and forth while vigorously stirring with the
chopsticks until the liquid and dry ingredients are just
barely combined. There should still be many bubbles and
pockets of dry flour. - Add the vegetables (and/or shrimp) to the batter and fold
with your hand to coat. Pick up the vegetables a few
pieces at a time, allowing excess batter to drip off, and
transfer to the hot oil, getting your hand as close as
possible to the surface before letting go in order to
minimize splashing. Increase the heat to high to maintain
the temperature as close to 350°F as possible, and add the