Shrimp Tempura Recipe

Name: Shrimp Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup rice wine; 1/4 teaspoon salt; 1/2 pound fresh shrimp, peeled and deveined; 2 quarts 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 white sugar; 1 teaspoon shortening; 1/2 teaspoon baking powder

Servings: persons

1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts 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 white sugar
1 teaspoon shortening
1/2 teaspoon baking powder

1
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4
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.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup rice wine, 1/4 teaspoon salt, 1/2 pound fresh shrimp, peeled and deveined, 2 quarts oil for deep frying, and more.

Yes, Shrimp Tempura falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Tempura

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