Crispy Tempura Shrimp Restaurant Style By Freda Recipes

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!!!

Steps:

• Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
• Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
• Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Steps:

• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
• One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.