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.
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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 !
shrimp-tempura-3.
Labels:

SHRIMP AND VEGETABLE TEMPURA

SHRIMP AND VEGETABLE TEMPURA Recipe

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.
And the shrimp tempura recipe is ready to serve with vegetables with rice.
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ANDY'S SIMPLE SHRIMP AND VEGETABLE TEMPURA

ANDY'S SIMPLE SHRIMP AND VEGETABLE TEMPURA ...a great shrimp tempura recipe ! Try it ....

INGREDIENTS
  • 1 lb. lg. shrimp
  • 1/3 c. carrots, match stick size
  • 1/3 c. string beans, French cut
  • 1/3 c. zucchini, sliced
  • 2 c. tempura batter mix, brand of your choice

INSTRUCTIONS
Clean shrimp - slit through under section to back. Rinse and lie shrimp flat. Salt lightly. Make batter mix in a medium bowl. Coat shrimp and vegetables with flour. Dip into batter mix and deep fry at 375 degrees. The shrimp tempura recipe is ready to serve...nice one !
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