SHRIMP FOR TEMPURA RECIPES

Name: Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: Vegetable oil, for frying; 2 large eggs, lightly beaten; 1 1/2 cups all-purpose flour; 3/4 cup cornstarch; Pinch cayenne; Kosher salt and freshly ground black pepper; 1 1/2 cups shredded sweetened coconut; 1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed; Sweet chili or sweet and sour sauce, for dipping

COCONUT SHRIMP RECIPE | FOOD NETWORK

Coconut Shrimp Recipe | Food Network image

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.

Provided by Food Network

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
3/4 cup cornstarch
Pinch cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups shredded sweetened coconut
1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removed
Sweet chili or sweet and sour sauce, for dipping

Steps:

Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
Copyright 2016 Television Food Network, G.P. All rights reserved.

FANTASTIC CRISPY TEMPURA BATTER RECIPE - FOOD.COM

Fantastic Crispy Tempura Batter Recipe - Food.com image

Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.

Total Time 23 minutes

Prep Time 20 minutes

Cook Time 3 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
vegetable oil (for deep frying)
seasoning salt

Steps:

In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Heat oil to 375 degrees.
Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.

Nutrition Facts : Calories 130.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 438.3, CarbohydrateContent 25.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 2.1

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Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
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