RECIPE: Tempura Shrimp
On my recent visit to a great Japanese restaurant, I ordered the Tempura shrimp roll. I loved the roll, but secretly I wanted to ask for more Tempura shrimp. I was quiet. I didn't want the look. Here is a recipe for yummy tempura shrimp, when you get the urge.
Directions
- 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.