I noticed that most people used cornstarch instead of the mochiko....which is what I should have probably done but I like to try something new. I followed the recipe nearly exactly except for the batter, following the recipe you WILL get a pasty texture but how are you supposed to dip shrimp in paste? Riiiiighhhhtttt, anyways I ended up adding ice water about 1 cup and pretty much had the same consistency as tempura batter. I also need to add....to NOT fry the shrimp for 5 minutes like this recipe says. Shrimp will overcook guaranteed and it will be not good (I tested one shrimp of course, FAIL). I recommend frying on high for 35 sec- 1 min minute, if ur using peanut oil or fry at medium high for 1-1.5 min using vegetable oil.
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I noticed that most people used cornstarch instead of the mochiko....which is what I should...