Recipe by SHERRY_G
"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."
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fresh shrimp, peeled and deveined
oil for deep frying
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!!
Good recipe, the key is not to marinate the shrimp though! or at least that's the way I liked it! when marinated it tasted way too soury, not they way they serve it in a Japanese restaurant!
Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere.
Very Good tempura batter, I tried this recipe for chicken nuggets....excellant crispy, and golden brown, just perfect for sweet and sour chicken nuggets.
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.
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.
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!
Amazingly authentic tempura. I substituted sesame oil for shortening and added some toasted sesame seeds like another reviewer... Fantastic. For those of you having trouble with the batter sticking... pat dry the shrimp and dredge in white flour before dipping in batter, the standard procedure for frying, and you will be good to go. Bravo.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 574
** Calories from Fat: 435
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