CRISPY SHRIMP TEMPURA RECIPE | ALLRECIPES
Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Provided by S. Sundt
Categories World Cuisine Asian Japanese
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
- One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Nutrition Facts : Calories 891.2 calories, CarbohydrateContent 25.3 g, CholesterolContent 138.6 mg, FatContent 81.5 g, FiberContent 0.8 g, ProteinContent 16.4 g, SaturatedFatContent 11 g, SodiumContent 224.6 mg, SugarContent 0.2 g
AUTHENTIC JAPANESE SHRIMP TEMPURA RECIPE - EAT SOMETHING SEXY
It's easy to make light, crispy shrimp tempura at home with this easy, Japanese recipe.
Provided by Amy Reiley
Categories Appetizer Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 12
Steps:
- For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp’s half-way through. Flip and make tiny cuts on the front belly also. Pat it dry with paper-towels. Keep aside.
- Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
- Heat it over medium heat and bring the sauce to a boil.
- Once it starts boiling, reduce the heat to low and allow it to simmer.
- Continue simmering until the sugar is completely dissolved.
- Off the heat and set it aside to cool.
- Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
- In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
- Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems. Furthermore, make the batter just before frying as the cold batter allows it to have the light texture when fried.
- Sprinkle potato starch over the shrimp.
- Now, dip the shrimp in the batter until coated well and shake off the excess.
- Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Tip: Make sure to not over-crowd while frying as it can make it soggy.
- Transfer them to a paper towel-lined plate and remove the excess oil.
- Serve it hot with the dipping sauce.
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