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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables. 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:
1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 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.
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