Recipe by Jackie Smith
"A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!"
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vanilla wafers, crushed
packed brown sugar
red wine vinegar
medium shrimp - peeled and deveined
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi
I wasn't real keen on the vanilla cookie part, so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold, as it will help the batter to poof while frying. Due to the high moisture content of the shrimp, make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie!
It should have been included in the recipe how shrimps can be "starightened" during cooking
I think it is easier to use a Tempura Mix in lieu of Vanilla Cracker.
Buy tempura mix from your local Asian grocery store- much easier and a lot better.
Very good, but just a little too sweet. The vanilla over powers the shrimp taste, and didn't stick too well on the shrimp.
Slice sweet potato, very large carrots, zucchini, eggplant etc thinly and use batter recipe. Sprinkle with sesame seeds as soon as you take out of oil. Yummy!!
Loved it! I grew up in Asia and my tastebuds are still there :) I dipped the shrimp in flour before the paste, as another person recommended. I didnt have apricot necter, so I didnt make the sauce. I had duck sauce for dipping!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 920
** Calories from Fat: 732
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