Crispy Tempura Shrimp
Summary Not available
- 0.5 cup Rice wine
- 0.25 teaspoon salt
- 2.5 cups shrimp
- 8 cups Oil
- 0.333 cup all-purpose flour
- 0.5 cup Iced water
- 0.333 cup Corn starch
- 1 egg yolk
- 0.5 teaspoon granulated sugar
- 2 teaspoons Shortening
- 1 teaspoon Baking powder
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 375ยบ 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
No extra notes