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Shrimps Tempura's picture
  Large fresh shrimps 2 Pound (Shrimps With Shells)
  All purpose flour 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Sugar 2 Teaspoon
  Ground ginger 1 Teaspoon
  Eggs 4
  Ice cold water 1 Cup (16 tbs)
  Vegetable shortening/Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Hot mustard 1⁄4 Cup (4 tbs)
  Spicy plum sauce 1⁄4 Cup (4 tbs)
  Chrysanthemum soy sauce 1⁄4 Cup (4 tbs)
  Soy sauce 4 Tablespoon

1. Shell shrimps carefully, leaving on tails; remove vein down back; dry shrimps on paper toweling.
2. Combine the flour, salt, sugar, ginger and eggs in a medium-size bowl; beat until smooth; stir in water (batter will be medium-thin). Chill at least 2 hours.
3. Melt enough vegetable shortening or pour enough oil into a large, heavy skillet or a deep-fat fryer to make a depth of 2 inches; heat to 380°.
4. Holding each shrimp by the tail, dip in batter, then drop into hot fat; fry, turning once, about 3 minutes, or until golden-brown; drain on paper toweling. Serve hot with Hot-Hot Mustard, Spicy Plum Sauce and the Chrysanthemum Soy Sauce.

Recipe Summary

Deep Fried

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