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Crispy Tempura Shrimp
Summary Not available
Person: 4
Calories: 2579kcal
Materials
- 120 ml Rice wine
- 0.25 teaspoon salt
- 620 g shrimp
- 1000 ml oil for frying
- 80 g all-purpose flour
- 120 ml Iced water
- 80 g cornstarch
- 1 egg yolk
- 0.5 teaspoon granulated sugar
- 2 teaspoons Shortening
- 1 teaspoon Baking powder
Instructions
- In a mixing bowl, combine rice wine and salt
- Add shrimp; toss to coat thoroughly
- Cover and marinate in the refrigerator for 30 minutes or longer
- Carefully heat oil in deep-fryer or wok to 375º F
- In a medium bowl, combine flour, iced water, cornstarch, egg yolk, sugar, shortening and baking powder
- whisk to blend
- One at a time, dip the shrimp into the batter to coat
- Place 4 or 5 shrimp at a time in the hot oil
- Deep fry until golden brown on all sides, about 1 1/2 minutes
- Using a strainer or slotted spoon carefully remove shrimp from hot oil
- Place on paper towels to drain
- Serve immediately
Notes
No extra notes
Nutrition
Calories: 2579kcal | Carbohydrates: 36g | Protein: 34g | Fat: 255g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 393mg | Sodium: 1460mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 6mg | Calcium: 290mg | Iron: 4mg
