Shrimp Tempura
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Rice Wine1 tsp
Salt1 cup
All-Purpose Flour1 cup
Cornstarch1
Egg Yolk4 tsps
Sugar1 tsp
Baking Powder1 cup
Soy Sauce1 cup
Water3 cup
Seasoned Rice VinegarDirections:
1
In a medium bowl, mix rice wine and salt
2
Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes
3
Heat oil in deep-fryer or large wok to 375 degrees F
4
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder
5
One at a time, dip shrimp into the flour mixture to coat
6
Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes
7
Use a slotted spoon to remove the shrimp from the oil and drain on paper towels
8
Repeat with remaining shrimp
9
Tempura sauce: Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved
10
Just before serving, stir in the scallions and serve immediately with the shrimp