Shrimp Tempura (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1/2 cup rice wine |
1/4 teaspoon salt |
1/2 pound fresh shrimp, peeled and deveined |
2 liters vegetable 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 sugar |
1/2 teaspoon baking powder |
1 cup soy sauce |
1/2 cup water |
3/8 cup seasoned rice vinegar |
4 teaspoons sugar |
1/4 cup scallions, thinly sliced |
Directions:
1. Tempura sauce:
2. In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
3. Heat oil in deep-fryer or large wok to 375 degrees F.
4. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
5. Tempura sauce:
6. Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.
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