Crispy Shrimp Tempura Recipes

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SHRIMP TEMPURA



Shrimp Tempura image

Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.

Provided by SHERRY_G

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h

Yield 4

Number Of Ingredients 12

½ cup rice wine
¼ teaspoon salt
½ pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
¼ cup all-purpose flour
⅓ cup ice water
¼ cup cornstarch
1 egg yolk
¼ teaspoon salt
¼ teaspoon white sugar
1 teaspoon shortening
½ teaspoon baking powder

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.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 15.7 g, Cholesterol 124 mg, Fat 48.3 g, Fiber 0.3 g, Protein 11.4 g, SaturatedFat 6.7 g, Sodium 424.6 mg, Sugar 0.3 g

SHRIMP TEMPURA



Shrimp Tempura image

Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.

Provided by Anna

Categories     Appetizer

Time 30m

Number Of Ingredients 7

1 lb fresh shrimp (jumbo or medium)
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup cold water
1.5 cups oil (for frying)

Steps:

  • Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the "belly" of each shrimp. This will prevent them from curling up during frying.
  • Toss the shrimp in cornstarch and salt.
  • Heat up oil in a pot.
  • In a medium bowl, mix egg with water.
  • Add flour and stir in with a fork. Do not overmix.
  • Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
  • Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
  • Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
  • Repeat with all shrimp.
  • Serve with soy sauce or Asian dipping sauce.

Nutrition Facts : Calories 348 kcal, Carbohydrate 31 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 327 mg, Sodium 1192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY SHRIMP TEMPURA



Crispy Shrimp Tempura image

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Provided by S. Sundt

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

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.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g

CRISPY SHRIMP TEMPURA RECIPE



Crispy Shrimp Tempura Recipe image

Crispy fried shrimp tempura- the perfect appetizer to any seafood dinner.

Provided by Dina

Categories     Appetizer

Time 35m

Number Of Ingredients 4

1 lb. large shrimp (peeled and deveined)
1/2 10 oz package tempura batter mix
Water
Vegetable oil (for frying)

Steps:

  • Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.
  • Mix the tempura batter mix with ice-cold water according to the package.
  • Heat vegetable oil in a skillet over high heat.
  • Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp tempura until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve the shrimp tempura with low sodium soy sauce or tempura sauce.

Nutrition Facts : Calories 59 kcal, Carbohydrate 4 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 100 mg, ServingSize 1 serving

HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY



How To Make Crispy Tempura At Home Recipe by Tasty image

Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.

Provided by Rie McClenny

Categories     Dinner

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 cup cake flour, sifted, plus more for dusting
1 cup ice cold water
1 large egg, cold
4 jumbo shrimps, peeled and deveined, tail-on
2 japanese eggplants
canola oil, for frying
3 oz kabocha squash, sliced into wedges

Steps:

  • Make the tempura batter: Sift the flour into a large bowl. Set aside.
  • In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
  • Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
  • Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
  • Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
  • Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
  • Fry the eggplant: Increase the oil temperature to 340°F (170°C).
  • Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
  • Fry the shrimp: Increase the oil temperature to 350°F (180°C).
  • Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
  • Serve the tempura immediately with dipping sauce or seasoned salt alongside.
  • Enjoy!

Nutrition Facts : Calories 328 calories, Carbohydrate 52 grams, Fat 9 grams, Fiber 8 grams, Protein 10 grams, Sugar 9 grams

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