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Pineapple Shrimp Tempura

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Ingredients
  Prawns/3 dozen large shrimp 10 (Uncooked / Frozen)
  Canned pineapple chunks 12 Ounce (1 Can)
  Sifted flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon (Plain / Seasoned)
  Water 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Powdered ginger/1 tablespoon fresh grated ginger root) 1 Teaspoon
  Peanut oil/Salad oil 2 Cup (32 tbs) (For Frying)
Directions

Remove shell and tail and devein prawns, cut each into thirds.
If shrimps are used, leave whole.
Drain pineapple, saving syrup.
Skewer a piece of prawn (or shrimp) and a pineapple cube on small cocktail picks.
Roll skewers in 1/2 cup of the flour mixed with 1/2 tsp.of the salt.
Beat remaining flour and salt with water, 1/2 cup pineapple syrup, egg and ginger to a smooth batter.
Dip floured skewers into batter, drain slightly and drop into heated shallow oil.
Fry until richly browned turning once.
The oil should be 1 1/2-inch.es to 2-inches deep in skillet and about 350°F.
If cooked prawns or shrimp are used, increase temperature to 370°F., as appetizers cook more quickly.
Drain on rack or absorbent paper and keep hot till served.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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