SHRIMP TEMPURA 5

SHRIMP TEMPURA RECIPE 5

INGREDIENTS

• 1 packet jumbo shrimps (tails optional)
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1 tsp garlic paste
• 1 tsp chili sauce
• 1/2 tsp herb and garlic powder
• 1/4 tsp chili flakes
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp vinegar
• 1 tsp hot sauce (optional)
• 1/4 tsp white pepper

INSTRUCTIONS
Quantity of ingredients may be increased for taste and shrimp preference.

Batter:

• 2 tbsp corn flour
• 1 tbsp all purpose flour
• 1/4 tsp baking powder
• pinch of salt
• pinch of black pepper
• 1 whole egg
• 1 tsp cold water

Wash shrimp and remove tails under running hot water, drain and keep in a bowl. Add all the marinade ingredients, mix well. Marinate overnight, covering the bowl with plastic wrap, making sure all shrimp stay immersed in marinade. Make batter at the time of frying, mix well to remove lumps. Coat in batter and fry until golden brown. The shrimp tempura recipe is ready to serve with fries and Thousand Island sauce/tartar/chili sauce.
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Shrimp Tempura Dipping Sauce Recipe

Shrimp Tempura Dipping Sauce Recipe

Ingredients:

* 1 cup dashi soup stock
* 1/4 cup mirin
* 1/4 cup soy sauce
* 1/2 tbsp sugar

Preparation:
Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil. The shrimp tempura recipe of dipping sauce is ready !
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Shrimp Tempura 3

Shrimp Tempura Recipe 3
INGREDIENTS

* 1/2 cup rice wine
* 1/4 teaspoon salt
* 1/2 pound fresh shrimp, peeled and deveined
* 2 quarts oil for deep frying
* 1/4 cup all-purpose flour
* 1/3 cup ice water
* 1/4 cup cornstarch
* 1 egg yolk
* 1/4 teaspoon salt
* 1/4 teaspoon white sugar
* 1 teaspoon shortening
* 1/2 teaspoon baking powder

INSTRUCTIONS

1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 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. The shrimp tempura recipe is ready to serve warm. Nice ! Enjoy it !
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Shrimp Tempura with Soy Sake Dipping Sauce

Shrimp Tempura with Soy Sake Dipping Sauce

Ingredients
Dipping sauce:

* 1 cup soy sauce
* 1/4 cup sake
* 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
* 1 tablespoon chopped fresh ginger
* 2 tablespoons chopped fresh cilantro leaves

Tempura:

* 1 pound large shrimp, peeled and deveined
* 1 cup rice flour, plus 1 cup for dusting
* 1 cup cold seltzer water
* 1 egg yolk
* 1 tablespoon sesame oil, optional
* Vegetable oil, for frying
* Kosher salt

INSTRUCTIONS

Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. The shrimp tempura recipe is ready....! Enjoy !
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SHRIMP AND VEGETABLE TEMPURA 2

SHRIMP AND VEGETABLE TEMPURA 2 ...another great shrimp tempura recipe...try it ! Nice and crispy !

INGREDIENTS

• 1 lb. lg. sized shrimp
• 1/2 lb. string beans or carrots
• 1/2 lb. broccoli
• 1 yam
• 1/2 lb. asparagus
• 1 red onion
• Any other vegetables in season: squash, bell peppers, etc.

BATTER:

• 1/2 c. flour
• 1/2 c. cornstarch
• 1/8 tsp. salt
• 1/8 tsp. Accent
• 3/4 c. ice water
• 1 egg

INSTRUCTIONS
Have 2-3 shrimp (medium size) per person. Peel the shrimp, except the tail. Slit from the back and remove the black vein if there is any. Lay flat and dip in flour, and then in tempura batter. Deep fry until golden brown. Drain.
Many vegetables may be used, but the most popular are: Parsley, broken into twigs Zucchini, sliced in 1/4 inch rounds White potato, peeled and sliced in 1/4 inch rounds Carrots, peeled and cut in 4 inch strips Eggplant, peeled and sliced in 1/4 inch rounds Fresh, long beans, snapped to about 4 inch length or left whole
Deep fry vegetables until slightly tender and golden brown, after dipping in the following tempura batter.Serve with the shrimp and vegetables with rice. The shrimp tempura recipe with vegetable is ready to serve...enjoy !
shrimp-tempura-with-soy-sake-dipping.

SEAFOOD AND VEGETABLE TEMPURA

SEAFOOD AND VEGETABLE TEMPURA ...a great seafood n shrimp tempura recipe to try !

INGREDIENTS

• Large raw shrimp or prawns, shelled, leaving tails on, deveined &butterflied
• Fish fillets, cut into 1"x2" pieces
• Raw scallops, if large, cut in half
• Green bell peppers, cut into 1"x2" pieces
• Sweet potatoes, peeled & cut diagonally into 1/4" thick slices
• Eggplant or zucchini, unpeeled & cut into 1/4" thick slices
• Green beans, broccoli or asparagus tips, cut into bite size pieces
• Onion rings
• Squash, unpeeled & cut into 1/4" thick slices

INSTRUCTIONS
Drain seafood and vegetables thoroughly on paper towels; arrange on large platter.

FRYING OIL: Pour vegetable oil for frying at least 2" deep into frying pan. Heat to 325 degrees.

TEMPURA BATTER: Mix 1 cup rice flour, 1 cup all purpose flour and 1 cup ice cold water in a large mixing bowl. With wire whisk, hand beater or chop sticks, stir in mix quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube; do not stir batter after mixing.

FRYING: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat with 3 or 4 more shrimps and other ingredients. Fry,
turning occasionally until light golden brown. Drain tempura on paper towels. Skim off pieces of cooked batter from oil with wire strainer occasionally.

TEMPURA DIPPING SAUCE: Combine 1/4 cup Kikkoman Tempura Sauce with 1
1/4 cups hot water. Serve in small bowls.
The shrimp tempura recipe is ready to serve...
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SHRIMP TEMPURA 2

SHRIMP TEMPURA Recipe 2...try this one,...great !

INGREDIENTS

• 2 lb. fresh shrimp
• 2 eggs
• 1/2 c. flour
• 1/2 tsp. salt
• 1/2 c. cornstarch
• 1 1/2 c. stock (dashi)
• 3 c. stock (dashi - can be purchased at any Oriental shop)
• 1 1/2 tsp. shoyu
• 1/2 tsp. gourmet powder
• 1 Chinese turnip, grated

INSTRUCTIONS
Mix together eggs, flour, salt, cornstarch, 1 1/2 cup stock for the batter. Make sauce from 3 cups stock, shoyu and gourmet powder.
Clean shrimp, leaving tails attached, slit from back. Lay flat and lightly cut crisscross with knife. Then flatten shrimp wit broad side of knife. Sprinkle lightly with salt. Place on dish ready for
frying.
Heat enough oil in saucepan for deep frying. Test oil. If batter rises to top immediately, the oil is ready. Dip fingers in batter and sprinkle in oil several times. This makes a lacy background. Dip
3 or 4 shrimp in the batter and lay carefully on the lacy batter on shrimp. Cook for one minute on each side. Add grated turnip to hot sauce and serve in small dish for dipping shrimp. The shrimp tempura recipe is ready....enjoy it !
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