Shrimp Tempura68 Reviews
- Prep: 45 min
- Cook: 15 min
- Ready In: 1 hr
“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.” - by SHERRY_G
Original recipe yields 8 shrimp
- In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
- Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
- 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.
Amount Per Serving (4 total)
- 574 cal
- 48.3 g
- 15.7 g
Based on a 2,000 calorie diet
Reviews (68)Rate This Recipe
"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 sesam..." See moree oil for our dipping sauce. Family was thrilled!!"
"Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets...." See more"
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