Shrimp Tempura Recipes

Steps:

• In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening 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. 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.

Steps:

• In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F.
• 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.
• Tempura sauce:
• 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.

Steps:

• Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
• Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
• Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

Steps:

• Heat oil to 375 degrees F.
• Roll shrimp in flour. Add sesame seeds to batter. Dip shrimp into batter and place in oil. Fry for 3 - 4 minutes. Remove from oil and drain on paper towels. In small bowl combine soy sauce, sesame seeds and sesame oil. Serve sauce with shrimp

Steps:

• 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.
• Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
• 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.
• 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.

Steps:

• Refrigerate a large bowl until chilled, about 15 minutes.
• For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish.
• For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.
• Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok.
• For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes.
• Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It's important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed.
• Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.)
• Heat the mixture over medium heat until the water comes to a near boil but doesn't actually boil, about 5 minutes. Discard the kombu.
• Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
• Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter.
• Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days.

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.

Steps:

• Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
• Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
• Butterfly the shrimp by cutting them almost all the way though along their backs.
• Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
• Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
• Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.

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.