Shrimp Tempura Bento Recipes

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SHRIMP TEMPURA



Shrimp Tempura image

Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.

Provided by Anna

Categories     Appetizer

Time 30m

Number Of Ingredients 7

1 lb fresh shrimp (jumbo or medium)
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup cold water
1.5 cups oil (for frying)

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.

Nutrition Facts : Calories 348 kcal, Carbohydrate 31 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 327 mg, Sodium 1192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP TEMPURA



Shrimp Tempura image

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.

Provided by SHERRY_G

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 4

Number Of Ingredients 12

½ cup rice wine
¼ teaspoon salt
½ pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
¼ cup all-purpose flour
⅓ cup ice water
¼ cup cornstarch
1 egg yolk
¼ teaspoon salt
¼ teaspoon white sugar
1 teaspoon shortening
½ teaspoon baking powder

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.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 15.7 g, Cholesterol 124 mg, Fat 48.3 g, Fiber 0.3 g, Protein 11.4 g, SaturatedFat 6.7 g, Sodium 424.6 mg, Sugar 0.3 g

SHRIMP TEMPURA



Shrimp Tempura image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
2 teaspoons curry powder
12 ounces cold seltzer
Salt and freshly ground black pepper
2 to 3 liters canola oil (approximately, as needed for deep-frying)
1 pound (21-30 count) shrimp, deveined and shells removed
Special equipment: Approximately 12 (8-inch) bamboo skewers

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.

CRISPY SHRIMP TEMPURA RECIPE



Crispy Shrimp Tempura Recipe image

Crispy fried shrimp tempura- the perfect appetizer to any seafood dinner.

Provided by Dina

Categories     Appetizer

Time 35m

Number Of Ingredients 4

1 lb. large shrimp (peeled and deveined)
1/2 10 oz package tempura batter mix
Water
Vegetable oil (for frying)

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



Crispy Shrimp Tempura image

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

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

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

EBI FRY (JAPANESE BREADED AND DEEP-FRIED SHRIMP) RECIPE



Ebi Fry (Japanese Breaded and Deep-Fried Shrimp) Recipe image

Ebi fry, is a Japanese dish of breaded and deep-fried shrimp or prawns that are served with "tonkatsu" sauce or a simple tartar sauce.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish

Time 40m

Number Of Ingredients 13

12 large shrimp (deveined but tails still intact)
1 cup Japanese panko breadcrumbs​
1/4 cup all purpose flour
1 egg (gently beaten)
Canola oil for deep frying
For the Tartar sauce:
1 egg (boiled and finely chopped)
2 tablespoons onion (finely minced)
2 tablespoons pickle (finely minced)
4 tablespoons mayonnaise
Dash salt (or to taste)
Dash black pepper (or to taste)
Optional: 1/2 cup green cabbage ( finely shredded)

Steps:

  • Gather the ingredients.
  • Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove black innards, using a toothpick to lift vein out.)
  • Make a few incisions on stomach side of shrimp and lightly press back of shrimp to straighten it out. This will prevent shrimp from curling when cooked.
  • Pat shrimp dry using paper towels.
  • Set up a work station with 3 shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.
  • First, dust shrimp in flour lightly.
  • Then, dip flour coated shrimp in egg wash.
  • Finally, place shrimp in panko and make sure that shrimp is coated completely with panko breadcrumbs.
  • In a deep pan, heat oil to about 340 F o 360 F. Set up large plate or platter covered with paper towels to drain shrimp after it's been fried.
  • Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.
  • To make tartar sauce, mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.
  • Place ebi fry on a plate along with some tartar sauce on the side (or bottled tonkatsu sauce) and finely shredded cabbage. Serve immediately.

Nutrition Facts : Calories 448 kcal, Carbohydrate 27 g, Cholesterol 134 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, Sodium 551 mg, Sugar 2 g, Fat 33 g, ServingSize 4 servings, UnsaturatedFat 0 g

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