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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Tempura w/ Garlic Rice Recipe

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This recipe for Shrimp Tempura w/ Garlic Rice is from Kayla's Cookbook, 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:  
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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