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Shrimp Tempura
SUBMITTED BY:
SHERRY_G
PHOTO BY:
franc
"Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables."
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
45 Min
COOK TIME
15 Min
READY IN
1 Hr
Original recipe yield 8 shrimp
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
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. Serve warm.
FOOTNOTES
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS
Reviewed on Oct. 18, 2003 by THOMAS42
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THOMAS42
Oct. 18, 2003
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.
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17 users found this review helpful
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and...
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Reviewed on Mar. 21, 2007 by
VORCHA
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VORCHA
Mar. 21, 2007
Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot, otherwise they come out greasy and gummy. I added a little sesame seed oil to the marinade than added some sesame seeds to the batter.
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8 users found this review helpful
Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot,...
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Reviewed on Jul. 28, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 28, 2004
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of sesame oil. I also threw some toasted sesame seeds into the batter. We used teriyaki sauce with a dash of sesame oil for our dipping sauce. Family was thrilled!!
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8 users found this review helpful
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of...
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Reviewed on Jan. 19, 2005 by JENNIJEMINI
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JENNIJEMINI
Jan. 19, 2005
Great recipe. Husband loved it. Didn't have any rice wine on hand, so I used 1/4 cup rice wine vinegar & 1/4 cup sherry. Shrimp tasted just like the ones at our favorite Japanese restaurant. Excellent for chicken, too. It can be a bit messy when cooking (skimming the oil between batches helps), but I think it's worth the mess.
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7 users found this review helpful
Great recipe. Husband loved it. Didn't have any rice wine on hand, so I used 1/4 cup rice...
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Reviewed on Oct. 21, 2006 by
Wilemon
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Wilemon
Oct. 21, 2006
For the batter to stick well you really need to pat the shrimp dry with a paper towel. After dipping in the batter I rolled in Panko bread crumbs for an even crispier coating. Very good but I am not sure I won't just keep using the box tempura mix.
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6 users found this review helpful
For the batter to stick well you really need to pat the shrimp dry with a paper towel. After...
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Reviewed on Sep. 12, 2005 by
MICHELLEBEGIN
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MICHELLEBEGIN
Sep. 12, 2005
We enjoyed this batter a lot! I used it on vegetables and it was great. Some of the veggies soaked up too much of the vinegar though!
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6 users found this review helpful
We enjoyed this batter a lot! I used it on vegetables and it was great. Some of the veggies...
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Reviewed on May 14, 2006 by
BreeAnn
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BreeAnn
May 14, 2006
We did not use this batter recipe for shrimp, and omitted the marinate, but i used the basic tempura batter on onion rings and chicken and it was lovely. It worked the best on the chicken, it stuck perfectly and was SO tasty. The onion rings were good too, but for that particular veggie the batter was a tiny bit too thin. It was SO good though. And perfect since we always have everything on hand anyways. I have already passed this recipe on to my mom! Its wonderful!
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4 users found this review helpful
We did not use this batter recipe for shrimp, and omitted the marinate, but i used the basic...
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Reviewed on May 6, 2004 by BAHAPPY12
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BAHAPPY12
May 6, 2004
Very good basic batter for frying. Not just for Shrimp although the shrimp was really good. I also used this batter for onion rings too. I didn't see any need to soak in rice wine and salt. I added a little extra salt to the batter and omitted the sugar.
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4 users found this review helpful
Very good basic batter for frying. Not just for Shrimp although the shrimp was really good. ...
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Reviewed on Feb. 22, 2007 by
Ryan B.
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Ryan B.
Feb. 22, 2007
I love this batter! My wife has tryed tempura before and wasn't a fan, but she couldn't get enough of this. The only drawback to this recipie is that it makes very little batter. So make sure you use the serving conversion feature when looking at the recipie.
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3 users found this review helpful
I love this batter! My wife has tryed tempura before and wasn't a fan, but she couldn't get...
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Reviewed on Jan. 15, 2006 by Kat
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Kat
Jan. 15, 2006
Yum! I made the tempura batter for a fondue dinner and it was a huge hit. Very easy to prepare, clung well to the dippers, and fried up beautifully. Thanks!
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3 users found this review helpful