Spicy Shrimp Tempura Recipes
CRISPY SHRIMP TEMPURA RECIPE
Crispy fried shrimp tempura- the perfect appetizer to any seafood dinner.
Provided by Dina
Categories Appetizer
Time 35m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 59 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 100 mg, ServingSize 1 serving
CRISPY SHRIMP TEMPURA
Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Provided by S. Sundt
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g
SPICY SHRIMP AND SCALLOP TEMPURA WITH CUCUMBER SALAD
Provided by Brianna Jenkins
Time 15m
Yield 2 servings
Number Of Ingredients 19
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Blend the flour, cornstarch, sesame seeds, salt, sugar, baking powder, water, sake, chile sauce, and fish sauce together in a large bowl. Dip the shrimp and scallops in the batter, letting the excess batter drip back into the bowl and gently drop into the hot oil. Fry the shrimp and scallops until crisp and golden, about 4 to 5 minutes.
- To make the cucumber salad: Whisk together the ginger, sugar, chile flakes, rice vinegar, and fish sauce. Toss the cucumber in the dressing and divide between 2 plates.
- Remove the shrimp and scallops from the oil and drain on paper towels, season with salt. Place 2 shrimp and 1 scallop on each plate on top of the cucumber salad.
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