How To Make Shrimp Tempura

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Tempura Shrimp With Wasabi Cream Dipping Sauce

Try this amazing Tempura Shrimp With Wasabi Cream Dipping Sauce... a must try 1

Ingredients

* 1 (8 1/4 ounce) package seapak frozen tempura shrimp
* 1/3 cup sour cream
* 1/4 cup mayonnaise
* 2 teaspoons wasabi powder
* 1 teaspoon lime juice

Directions

1.STIR together all ingredients (sour cream,.
2.mayonnaise, wasabi powder and lime juice).
3.for wasabi cream dipping sauce in a small.
4.bowl. Cover bowl with plastic wrap and place.
5.in refrigerator while shrimp cooks.
6.PREHEAT oven to 425°. Place shrimp on baking sheet and bake for 14 minute.
7.SERVE shrimp immediately with cold wasabi cream dipping sauce.
8.Cook’s Note The dipping sauce can be made a day ahead and stored in the.
9.refrigerator until time to serve. Also, creating the beautiful presentation inches.
10.the picture is simple. Use sweet and spice sauce (included in the shrimp.
11.package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp.
12.to each plate and a small individual ramekin of wasabi cream sauce. Garnish.
13.with finely chopped green onions.
And the shrimp tempura dish is ready to serve...with wasabi cream dipping's...hmmm great taste of shrimp tempura...enjoy the party !

Shrimp & Kamaboko tempura

try this shrimp tempura recipe.....the Kamaboka Tempura... its recommended !

Ingredients

* 3/4 cup flour
* 1/2 teaspoon salt
* 1 teaspoon sugar
* 1/4 cup ice water
* 6 ounces kamaboko, chopped
* 6-8 medium shrimp, chopped
* 1 cup chopped water chestnut
* 1 stalk green onion, chopped
* 1 dash msg (optional)

INSTRUCTIONS

1. Combine dry ingredients, add water and egg; stir only to moisten the dry ingredients. Add
kamaboko, shrimps, water chestnuts, and green onion.
2.Drop by teaspoonful into heated oil (skillet or fry pan) and fry until light brown.
3.Serve hot.
The shrimp tempura recipe is ready to serve....great and tasty !

How to Make Shrimp Tempura

Try this simple to make shrimp tempura. See pictures and descriptions to make a fine tempura.






























How to Make Shrimp Tempura

Ingredients:
  • Tempura Batter
  • Fresh Shrimp
INSTRUCTIONS :
Make sure the shrimp is deveined (pic.1 & Pic 2) . If not, use a toothpick or a tweezer and pull it out. Peel the shrimp by pulling the legs off, and then peeling the shell off. Keep the last abdominal segment on.(Pic.3)
Make horizontal slits on the belly so they don’t curl up when they fry.(pic.4)

When frying a shrimp, make sure to trim the tail, (pic.5) and especially the sharp end in the
middle (telson). (Pic.6) This can prick your tongue, and it can also pop while it is frying.

Towel try the shrimp and lightly cover it with batter. (Don't batter the tail). Slowly immerse
the shrimp head first into the heated oil (350 degrees Fahrenheit).Wait until the pitch of the
sound of frying becomes higher, and the bubbles become finer. (Pic.7 & pic.8)
(Pic.9)
Drain on a grill before serving. And the shrimp tempura is ready to serve... great Japanese classic tempura..!

Shrimp Tempura

Try this shrimp tempura recipe....a classic Japanese !

Ingredients :

BATTER
  • 3 c Cake flour
  • 2 Eggs; beaten
  • 2 c Ice water
TEMPURA
  • 1 lb Large shrimp
  • 6 lg Mushrooms; sliced
  • 3 sl Eggplant; cut in strips

TEMPURA SAUCE
  • 6 Strips celery, 3" long
  • 1 c Soy sauce * 3 Carrots *preferably Japanese-style
  • 6 sl Sweet potato
  • 1/2 c Mirin
  • 6 Green beans
  • 3 c Water
  • Oil for deep frying
  • 1 ts MSG (optional)
  • All-purpose flour
  • 1 Japanese radish (daikon)

Instructions :

Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil. Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside. To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot.
Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve, place equal amount of
various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish. The shrimp tempura is ready to serve...amazing ! Enjoy !