Shrimp Tempura (Robert Irvine) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup cornstarch |
4 1/2 teaspoons baking powder |
2 teaspoons curry powder |
12 ounces cold seltzer |
salt and freshly ground black pepper |
2 to 3 liters canola oil (approximately, as needed for deep-frying) |
1 pound (21-30 count) shrimp, deveined and shells removed |
special equipment: approximately 12 (8-inch) bamboo skewers |
Directions:
1. To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.
2. Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
3. Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.
4. Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.
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