Shrimp Tempura Bento Recipes

CRISPY SHRIMP TEMPURA

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.

BUFFALO SHRIMP TEMPURA

Steps:

• Put a medium bowl in the freezer. Put a wire rack on top of a rimmed baking sheet and set near the stovetop where you will be frying.
• For the blue cheese dressing: Whisk together the mayonnaise, blue cheese, half-and-half, sour cream, lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Refrigerate until ready to serve.
• For the butter-hot sauce: Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter melts, 1 to 2 minutes. Stir to combine and set aside.
• Meanwhile, for the shrimp tempura: Pat the shrimp completely dry with paper towels. Cut small 1/4-inch diagonal slits on the underside of a shrimp, then flatten to make it lie straight. Thread a skewer through the length of the shrimp. Repeat with the remaining shrimp. Refrigerate to chill the shrimp for at least 10 minutes before frying.
• Fill a large heavy-bottom pot with 2 inches of oil, attach a deep- fry thermometer and heat the oil to 375 degrees F.
• Right before you are ready to start frying, whisk together the seltzer and egg yolk in the cold medium bowl from the freezer. Add 1/4 cup ice. Add the flour and whisk gently 9 to 10 times then put the whisk down! You want the batter to be clumpy to help add extra crispiness to your shrimp (see Cook's Note).
• Dip batches of the shrimp into the batter while holding the end of the skewer. Coat completely, letting any excess drip back into the bowl. Slowly lower the shrimp into the hot oil using tongs. Fry until puffed and golden, 2 to 3 minutes. Remove with a slotted spoon, transfer to the rack on the baking sheet and sprinkle lightly with salt while still hot. Be sure to bring the oil back up to 375 degrees F between batches.
• Serve with the blue cheese dressing, butter-hot sauce, carrot and celery sticks.

SHRIMP TEMPURA

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.

SHRIMP TEMPURA

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.