CRISPY TEMPURA SHRIMP RESTAURANT STYLE BY FREDA

Crispy Tempura Shrimp Restaurant Style By freda image

Provided by FREDA GABLE

Categories Seafood

Time 15m

Number Of Ingredients 9

CRISPY TEMPURA BATTER
2 lg egg yolks
3 C rice flour, (divided)
2 C seltzer water, ( chilled very cold)
2 Tbs sesame oil (for flavoring)
1 Tbs kosher salt, (as seasoning)
VEGETABLE OIL FOR DEEP FRYING
2 lb large shrimp; butterfly shrimp, by using sharp knife, cut into the back of the shrimp. start at the top and slice downwards to the bottom. remember not to cut all the way thru the shrimp. cut only 1/2 way thru. spread out flat. rinse well.
RAW VEGETABLES CAN ALSO BE USED; GREEN BEANS, PEPPERS, ONIONS, MUSHROOMS,BROCCOLI, CAULIFLOWER, CARROTS

Steps:

1. Add Oil to Deep Fryer, frying pan or Wok. heat oil til good and Hot. about 360- 375
2. In medium Bowl, add 1 Cup Flour. set aside.
3. mix tempura, in a large Bowl add water and 2 Cups of the Rice Flour together. Whisk till no lumps. Then add the Eggs.. . not before. Whisk till egg is completely well blended.
4. add sesame oil, whisk well again, to incorporate flavors. Your Batter is now ready to Use., & should be quite thick.
5. dip drained shrimp into the flour that was set aside. shake off any excess.
6. now dip shrinp into batter until coated well.
7. "carefully" drop battered shrimp into hot oil. Being care Not to Burn yourself.
8. work "one shrimp at a time" so the batter stays on the shrimp, or does not clump together. Keep the shrimp spaced out this way they will not Clump together.
9. cook shrimp till golden brown turning on all sides. Cooking time is about 3 min. per Shrimp. "DO NOT OVER COOK"
10. Remove from fryer or pan, Drain on paper towels. While still Hot sprinkle with the salt. Transfer to Serving Platter . . lets all eat and Enjoy!!!