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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:
The reviewer gave this recipe 31 stars. This recipe average a 4.5 star rating.
Read Reviews (24)
PREP TIME  45 Min
COOK TIME  15 Min
READY IN  1 Hr
Original recipe yield 8 shrimp

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  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. 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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by THOMAS42
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by VORCHA
Very light and crispy. Make sure to dry your shrimp well and that your oil is very hot,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2004 by LINDA MCLEAN
Very good Sherry. I needed to add more water and I replaced the shortening with a bit of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2005 by JENNIJEMINI
Great recipe. Husband loved it. Didn't have any rice wine on hand, so I used 1/4 cup rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2006 by Wilemon
For the batter to stick well you really need to pat the shrimp dry with a paper towel. After... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2005 by MICHELLEBEGIN
We enjoyed this batter a lot! I used it on vegetables and it was great. Some of the veggies... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2006 by BreeAnn
We did not use this batter recipe for shrimp, and omitted the marinate, but i used the basic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2004 by BAHAPPY12
Very good basic batter for frying. Not just for Shrimp although the shrimp was really good. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Ryan B.
I love this batter! My wife has tryed tempura before and wasn't a fan, but she couldn't get... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2006 by Kat