Shrimp Tempura

Shrimp Tempura

72 Reviews 7 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    1 h
SHERRY_G
Recipe by  SHERRY_G

“Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.”

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Ingredients

Adjust Servings

Original recipe yields 8 shrimp

Directions

  1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
  2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
  4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

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Reviews (72)

Rate This Recipe
LINDA MCLEAN
99

LINDA MCLEAN

Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!!

JasBradley
73

JasBradley

Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere.

THOMAS42
71

THOMAS42

Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 574 cal
  • 29%
  • Fat
  • 48.3 g
  • 74%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 424 mg
  • 17%

Based on a 2,000 calorie diet

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