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Shrimp Tempura and Garlic Rice Recipe

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This recipe for Shrimp Tempura and Garlic Rice, by , is from Michelle'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!

Michelle Lam


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

Garlic Rice.
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic, sliced
1 cup uncooked jasmine rice
2 cups chicken broth
chopped fresh parsley

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.

Garlic Rice

In a saucepan over medium heat combine butter and olive oil. Once butter has melted add garlic and cook one minute.
Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
Stir in chicken broth, bring to a boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
Carefully remove lid, fluff rice with a fork and sprinkle with chopped parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 Minutes




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