Crispy Shrimp Tempura Recipes

CRISPY SHRIMP TEMPURA RECIPE

Steps:

• Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.
• Mix the tempura batter mix with ice-cold water according to the package.
• Heat vegetable oil in a skillet over high heat.
• Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp tempura until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve the shrimp tempura with low sodium soy sauce or tempura sauce.

CRISPY SHRIMP TEMPURA

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.

CRISPY TEMPURA SHRIMP RESTAURANT STYLE BY FREDA

Steps:

• 1. Add Oil to Deep Fryer, frying pan or Wok. heat oil til good and Hot. about 360- 375
• 2. In medium Bowl, add 1 Cup Flour. set aside.
• 3. mix tempura, in a large Bowl add water and 2 Cups of the Rice Flour together. Whisk till no lumps. Then add the Eggs.. . not before. Whisk till egg is completely well blended.
• 4. add sesame oil, whisk well again, to incorporate flavors. Your Batter is now ready to Use., & should be quite thick.
• 5. dip drained shrimp into the flour that was set aside. shake off any excess.
• 6. now dip shrinp into batter until coated well.
• 7. "carefully" drop battered shrimp into hot oil. Being care Not to Burn yourself.
• 8. work "one shrimp at a time" so the batter stays on the shrimp, or does not clump together. Keep the shrimp spaced out this way they will not Clump together.
• 9. cook shrimp till golden brown turning on all sides. Cooking time is about 3 min. per Shrimp. "DO NOT OVER COOK"
• 10. Remove from fryer or pan, Drain on paper towels. While still Hot sprinkle with the salt. Transfer to Serving Platter . . lets all eat and Enjoy!!!

CHEF JOHN'S SHRIMP TEMPURA

Steps:

• Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
• Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
• Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.