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This recipe for LACY SHRIMP TEMPURA, by , is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Paet
Added: Thursday, April 05, 2012


1 lb shrimp, shelled and deveined
1/2 cup flour

1/2 cup flour
1/2 cup cornstarch
1/8 tsp salt
1 egg
1/2 cup water

Dipping Sauce:
1/2 cup soy sauce
1 cup water
1/2 tsp brown or white sugar

Split shrimp down center back and open flat. Remove black vein. Place shrimp, cut side down on board and score to prevent curling. Dredge shrimp in flour.

Sift dry ingredients together. Beat egg and add water. Add to dry ingredients and mix well. For thin lacy batter, remove 1/2 cup batter; add 2 tbsp water. The remaining portion is the thick dipping batter for the shrimp. Dip shrimp in thick dipping batter and fry in oil heated to 370 degree F. Dip fingers n the thin lacy batter and sprinkle over shrimp. Repeat several times until a lacy network is formed. Cook until tempura is a delicate brown. Drain on paper towel and serve immediately with dipping sauce.

Number Of Servings:




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