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shrimp tempura Recipe

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This recipe for shrimp tempura, by , is from Riley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
riley mcintyre

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour 2 tablespoons cornstarch 1 pinch salt 1 cup water 1 egg yolk
Market Pantry Eggs Grade A Large
2 egg whites, lightly beaten 1 pound medium shrimp, peeled and deveined, tails left on 2 cups vegetable oil for frying

Directions:
Directions:
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 min

 

 

 

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