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Shrimp Tempura w/ Garlic Rice Recipe

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This recipe for Shrimp Tempura w/ Garlic Rice, by , is from Kayla's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kayla Clayton

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 liters vegetable oil, for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon baking powder

Tempura Sauce:

1 cup soy sauce
1/2 cup water
3/8 cup seasoned rice vinegar
4 teaspoons sugar
1/4 cup scallions, thinly sliced


Directions:
Directions:
In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
Tempura sauce:
Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minutes

 

 

 

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