Shrimp Tempura Recipes

SHRIMP TEMPURA

Steps:

• Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the "belly" of each shrimp. This will prevent them from curling up during frying.
• Toss the shrimp in cornstarch and salt.
• Heat up oil in a pot.
• In a medium bowl, mix egg with water.
• Add flour and stir in with a fork. Do not overmix.
• Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
• Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
• Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
• Repeat with all shrimp.
• Serve with soy sauce or Asian dipping sauce.

CRISPY SHRIMP TEMPURA

Steps:

• For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp's half-way through. Flip and make tiny cuts on the front belly also. Pat it dry with paper-towels. Keep aside.
• Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
• Heat it over medium heat and bring the sauce to a boil.
• Once it starts boiling, reduce the heat to low and allow it to simmer.
• Continue simmering until the sugar is completely dissolved.
• Off the heat and set it aside to cool.
• Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
• In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
• Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems. Furthermore, make the batter just before frying as the cold batter allows it to have the light texture when fried.
• Sprinkle potato starch over the shrimp.
• Now, dip the shrimp in the batter until coated well and shake off the excess.
• Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Tip: Make sure to not over-crowd while frying as it can make it soggy.
• Transfer them to a paper towel-lined plate and remove the excess oil.
• Serve it hot with the dipping sauce.

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F.
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, 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 and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
• Tempura sauce:
• Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

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.

SHRIMP TEMPURA

Steps:

• To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
• Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
• Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.

SHRIMP TEMPURA

Steps:

• 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.