Shrimp and Vegetable Tempura

Shrimp and Vegetable Tempura

Shrimp Tempura Ingredients
Dipping sauce:
* 1/2 cup low-sodium soy sauce
* 2 tablespoons rice wine vinegar
* 1 lemon, juiced

Tempura:
* 1 pound large shrimp, peeled with tails on
* 1 cup rice flour, plus 1 cup for dusting
* 1 cup cold seltzer water
* 2 large egg yolks
* 1 teaspoon toasted sesame oil
* Kosher salt
* Peanut oil, for frying
* 2 red bell peppers, sliced into strips
* 2 avocados, peeled and sliced thick
* 1 lemon, sliced very thin
* 12 green beans
* 8 shiitake mushrooms, halved
* 4 scallions

SHRIMP TEMPURA INSTRUCTIONS

Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Prepare the shrimp:  First of all butterfly the shrimp by cutting down the back, being careful not to cut all the way through. And then open the shrimp like a book and rinse well with cold water.

Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.

Time to fry: First of all heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. And then dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them 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 and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce. Enjoy  the shrimp tempura !

tempura-shrimp-recipe

Tempura Shrimp Recipe

Tempura Shrimp Recipe
A great shrimp tempura recipe to try !
Shrimp Tempura Ingredients:

* 12 large shrimps
* 1 egg
* 1 cup all purpose flour
* 1 cup ice water
* Vegetable oil for frying

INSTRUCTIONS:
First of all remove heads and shells from shrimps without removing tails. Devein the shrimps. And then make two or three incisions in the stomach sides of the shrimps to straighten them. Next is to lightly press the back of shrimps to straighten. Remove the dirt from the tails of shrimps, using a knife. Dry shrimps on paper towels. Make tempura batter. Heat the oil to 340F degree. Flour shrimps before frying. Dip the shrimps in the tempura batter. Fry the tempura shrimps until crisp. The shrimp tempura recipe is ready to serve....enjoy the tempura ! Nice !

shrimp-kamaboko-tempura recipe

Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko

Tempura Shrimp Maki Roll with Sambal Aioli and Wasabi Tobbiko

Shrimp Termpura Ingredients
For the sushi rice:

* 3 cups short grain rice
* 3 3/4 cups water
* 1/2 cup rice wine vinegar
* 3 tablespoons mirin
* 3 tablespoons sugar

For the sambal aioli:

* 2 tablespoons lemon juice
* 1 tablespoon sambal
* 1 teaspoon garlic
* 3 egg yolks*
* 1 cup canola oil
* Salt
* Pepper

For the tempura shrimp maki roll:

* 1/2 cup rice flour
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups club soda
* 12 medium sized shrimp, peeled, deveined with tail removed
* 4 sheets nori
* Sushi rice
* Sambal aioli
* 1 cup julienne cucumber
* 1/2 cup julienne red bell pepper
* 1/2 cup wasabi tobbiko

Shrimp Tempura Instructions

First of all for the sushi rice: Wash the rice several times until the water runs clear. And then cover the rice with cold water and soak for 20 minutes. Next is to drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.

For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.

To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.

On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.

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
First of all 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: Next is to 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...
shrimp-and-vegetable-tempura-2.

Crispy Tempura Battered Shrimp

Crispy Tempura Battered Shrimp
A great shrimp tempura recipe to try !

Shrimp Tempura Recipe Ingredients

* Vegetable oil, for frying
* 2 pounds large shrimp, peeled with tails on
* 3 cups all-purpose flour, sifted and divided
* 2 cups water
* 1 egg
* Tempura Sauce, for dipping, recipe follows

Shrimp Tempura Recipe Instructions :

In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:

* 2 cups water
* 1/2 cup soy sauce
* 1/2 cup sweet rice wine
* 1 tablespoon seafood stock

In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Shrimp Tempura with Soy Sake Dipping Sauce

Shrimp Tempura with Soy Sake Dipping Sauce
A great shrimp tempura recipe to try !
Shrimp Tempura Recipe 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

Shrimp 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

Shrimp Tempura Recipe 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 Shrimp 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 Shrimp tempura 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 the shrimp 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. The shrimp tempura recipe is ready to serve with the dipping sauce...enjoy it !
tempura-shrimp-recipe

SHRIMP TEMPURA RECIPE 5

SHRIMP TEMPURA RECIPE 5
A nice shrimp tempura recipe to try !
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 shrimp in batter and fry until golden brown. The shrimp tempura recipe is ready to serve with fries and Thousand Island sauce/tartar/chili sauce.
shrimp-tempura-with-soy-sake-dipping.

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 !
shrimp-tempura-5

Cooking Japanese Shrimp Tempura

Cooking Japanese Shrimp Tempura

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.
For example, tempura banana and tempura ice cream are tasty!

Basic Steps for Cooking Tempura:
1. Prepare the ingredients eg.shrimp
2. Make tempura batter.
3. Heat vegetable oil in a deep pan to 340-350F degree.
4. Lightly dip ingredients say shrimp in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Shrimp Tempura is best served hot.
shrimp-kamaboko-tempura.recipe

Shrimp Tempura Recipe 4

Shrimp Tempura Recipe 4
An amazing shrimp tempura recipe ...try this !
Ingredients

* 1 egg yolk, beaten
* 1 1/2 cups ice water or very cold club soda
* 1 cup all-purpose flour or rice flour
* 1 1/2 lbs large shrimp, peeled

INSTRUCTIONS

1.Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
2.Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
3. Butterfly the shrimp by cutting them almost all the way though along their backs.
4.Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
5.Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
6.Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. The shrimp tempura recipe is ready to serve immediately....enjoy it !
shrimp-kamaboko-tempura

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 !
shrimp-tempura-dipping-sauce-recipe.

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 !
shrimp-tempura-dipping-sauce-recipe.

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.

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.

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.

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 !

SHRIMP AND VEGETABLE TEMPURA

SHRIMP AND VEGETABLE TEMPURA ...try this great shrimp tempura recipe. Nice one !

INGREDIENTS & 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 wholeDeep 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 is ready to serve. Great taste ! Enjoy it !

Tempura-shrimp-with-wasabi-cream

Tempura Chicken Recipe

Tempura Chicken Recipe....try this great shrimp tempura recipe....very cripsy !

INGREDIENTS:

* 4 chicken breast
* 1 egg
* 3 tbsp cold water
* 1/3 cup flour
* vegetable oil for frying
* salt and pepper to season

INSTRUCTIONS:
Cut chicken into bite-sized pieces. Heat water in a pan and boil the chicken in the pan. Drain well and season the chicken with salt and pepper. Mix egg yolk and water in a bowl and add flour and mix lightly. Whip egg white firmly in another bowl and add into the batter. Heat oil in 350 F. Dip chicken pieces into the batter and fry until crisp. The shrimp tempura recipe is ready to serve. Nice ! Enjoy the tempura !

Kakiage Mixed Tempura Recipe

Kakiage Mixed Tempura Recipe ... another nice shrimp tempura recipe to try ! Great !

INGREDIENTS:

* 1 onion, thinly sliced (about 2 cups)
* 1/2 large carrot, cut into thin stips (1/2 cup)
* 1/4 lb. scallops
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
* Vegetable oil for frying

INSTRUCTIONS:
Thinly slice onion. Cut carrot into thin strips. Tear scallops into small strips. Beat an egg in a large bowl. Add ice water in the bowl. Add sifted flour in the bowl and mix lightly.
Heat oil to 340 degrees F in a deep pan. Add onion slices, carrot strips, and scallps in the tempura batter, and mix well. Take a scoop of the mixture with a large spoon and slip into the oil. Deep-fry kakiage until brown. Serve with tempura dipping sauce. This shrimp tempura recipe make 4 servings. Enjoy it !

shrimp-kamaboko-tempura

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 !