Recipe by S. Sundt
"Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food."
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egg whites, lightly beaten
medium shrimp, peeled and deveined, tails left on
vegetable oil for frying
Easy to make recipe. I also fried up onion chunks and sweet potato slices about 1/4 thick that came out very nicely. I fried the vegetables first and then the shrimp so I would not have a cleaner taste for the veggies. I also divided the batter, one for veggies one for shrimp.
I make tempura shrimp alot and I usually just use boxed tempura batter, but i was out so i thought i would try to make it from scratch. i went by the directions exactly and i had the same problem that others had. the shrimp never turned brown and were soggy no matter what i did. the flavor of the batter is good, but this is not a keeper.
This was so GOOD! I lived in Malaysia for many years, and this tastes exactly like how they would make it in local Japanese restaurants. But maybe what I like so much about it is about how easy it is to make, AND cheap. I bought shrimp on sale a couple weeks ago and its been sitting in my freezer with nothing to do. The ingredients were all on hand it it just turned out puffy, golden and crispy! Beautiful! Thank you!
Used this tempura recipe yesterday because I could not find my usual tempura recipe. The batter was bland and not crispy at all. Very disappointed.
I tried this recipe and it was wonderful.I added onion powder n garlic salt for flavor. The batter was fluffy n tasty. Thank you
I did not use an egg but substituted for 1tbs baking powder. I found this idea on a vegan website. I made veggies for me and shrimp for the DH.I made him shrimp tempura sushi. I used coconut oil and my cast iron skillet. This recipe was awesome!! I flipped my veggies & shrimp in order to get a nice golden color on both sides.
This was pretty bad. It tasted like shrimp wrapped in egg white. I stopped making them in the middle of cooking and used the shrimp with another recipe. This recipe is a waste of time.
Like this batter because I didn't have to put any ice cubes like some other tempura batter recipes require. Otherwise, the recipe is excellent and a keeper. Oh, last thing, I'd add a little more salt for added flavor. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Shrimp Tempura
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 734
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