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Bisquick Shrimp Tempura Recipe

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This recipe for Bisquick Shrimp Tempura, by , is from The Seigel Family Cookbook Project July 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Stewart
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Shrimp
1/2 c Bisquick
1/2 c cornstarch
1 egg, slightly beaten
1/2 to 3/4 c ice water
oil for frying

Directions:
Directions:
Remove shells, but leave tails attached to shrimps. Butterfly the shrimps by cutting back lengthwise to flatten out. Clean & remove vein. Lightly slash underside diagonally to prevent curling. Dry shrimps on paper towels and sprinkle with salt. Mix Bisquick, cornstarch & egg. Add enough of the ice water to make a medium thick batter. Grasp tail of shrimp and dip in batter, then fry in deep oil. Test oil as follows: batter will sink if oil is too cold. Batter will disperse if oil is too hot. Batter will sink, then rise to the surface at the proper temperature, about 370.

 

 

 

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