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Shrimp tempura
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Japanese, Seafood, Shrimp |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | BATTER | | 3
| cup | Cake flour | | 2
| | Eggs, beaten | | 2
| cup | Ice water | | | TEMPURA SAUCE | | 1
| cup | Soy sauce * | | | *preferably Japanese-style | | 1/2
| cup | Mirin | | 3
| cup | Water | | 1
| tsp | MSG (optional) | | 1
| | Japanese radish (daikon) | | | - grated | | | TEMPURA | | 1
| lbs | Large shrimp | | 6
| large | Mushrooms, sliced | | 3
| slice | Eggplant, cut in strips | | 6
| | Strips celery, 3" long | | 3
| | Carrots | | | - cut in 3" long strips | | 6
| slice | Sweet potato | | | - cut in 3" long strips | | 6
| | Green beans | | | Oil for deep frying | | | All-purpose flour |
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Procedures:
| 1 | Mix cake flour with eggs and ice water until batter is slightly lumpy. | | 2 | Chill. | | 3 | To make sauce, combine soy sauce, mirin, water and msg in saucepan and bring to boil. | | 4 | Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. | | 5 | Set aside. | | 6 | To prepare tempura, shell and devein shrimp, leaving tail, intact. | | 7 | Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. | | 8 | Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. | | 9 | Heat oil in deep kettle to 350°F. | | 10 | Beat batter. | | 11 | Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. | | 12 | Slip into deep fat and fry until shrimp rise to surface. | | 13 | While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. | | 14 | Turn once and remove with slotted spoon or fork and drain on wire rack. | | 15 | Keep hot. | | 16 | Dip vegetables in flour and batter and cook in same manner. | | 17 | Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. | | 18 | Keep batter cool. | | 19 | To serve, place equal amount of various foods on each plate. | | 20 | Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish. |
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