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Bisquick Shrimp Tempura Recipe

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This recipe for Bisquick Shrimp Tempura is from The Seigel Family Cookbook Project July 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 370º.

 

 

 

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