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Shrimp Tempura Recipe

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

Contributor:  
Contributor:  
Jason McFlurry

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup rice wine 1/4 teaspoon salt 1/2 pound fresh shrimp, peeled and deveined 2 quarts 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 white sugar 1 teaspoon shortening 1/2 teaspoon baking powder

Directions:
Directions:
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening 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. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 - 30 minutes

 

 

 

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