Crispy Tempura Battered Shrimp

Cuisine : Chinese
Calories : 39
Type : Non Vegetarian
Serving Size : 4 to 6
Course : Appetizer
Preparation Time : 30  Min

No Ingredient Quantity Measure Type
1 Large shrimp 2 Pound
2 Vegetable oil
3 All-purpose flour 3 Cup
4 Water 2 Cup
5 Egg 1

Recipe Details
Tempura batter is made with flour, and it can be all-purpose, cornstarch, club soda, and I like to put in some fresh herbs and sesame seeds. The veggies and shrimp should be lightly battered.

Cooking Instructions

In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

Remove from oil and drain on a cooling rack over a baking sheet.

Garnishing Instructions
Not Available.

Serving Instructions
Serve hot with tempura sauce.

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