Shrimp Tempura Cocktail Recipes

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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

It's easy to make light, crispy shrimp tempura at home with this easy, Japanese recipe.

Provided by Amy Reiley

Categories     Appetizer     Main Course

Number Of Ingredients 12

For the Tempura:
4 to 5 Tiger prawns (with tail)
1 egg yolk (large)
1 cup all-purpose flour
½ cup cold water
canola oil (as needed)
For the dipping sauce:
¾ cup dashi stock
2 tsp. sugar
3 tbsp. soy sauce
2 tbsp. mirin
2- inch daikon radish (grated)

Steps:

  • For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp's half-way through. Flip and make tiny cuts on the front belly also. Pat it dry with paper-towels. Keep aside.
  • Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
  • Heat it over medium heat and bring the sauce to a boil.
  • Once it starts boiling, reduce the heat to low and allow it to simmer.
  • Continue simmering until the sugar is completely dissolved.
  • Off the heat and set it aside to cool.
  • Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
  • In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
  • Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems. Furthermore, make the batter just before frying as the cold batter allows it to have the light texture when fried.
  • Sprinkle potato starch over the shrimp.
  • Now, dip the shrimp in the batter until coated well and shake off the excess.
  • Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Tip: Make sure to not over-crowd while frying as it can make it soggy.
  • Transfer them to a paper towel-lined plate and remove the excess oil.
  • Serve it hot with the dipping sauce.

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

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 COCKTAIL



Shrimp Tempura Cocktail image

Provided by Ming Tsai

Categories     Onion     Tomato     Appetizer     Fry     Sauté     Lime     Shrimp     Avocado     Jalapeño     Cilantro     Bon Appétit

Yield Makes 8 appetizer servings

Number Of Ingredients 18

Tomato-chipotle puree
2 tablespoons olive oil
1 onion, chopped
2 large tomatoes, coarsely chopped
3 garlic cloves, minced
1 teaspoon minced canned chipotle chiles*
Avocado puree
2 large ripe avocados, peeled, pitted
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup minced shallots
2 tablespoons minced jalapeño chiles
Shrimp tempura
Vegetable oil (for deep-frying)
2 cups rice flour**
2 cups club soda
24 uncooked large shrimp, peeled, deveined, tail shells left intact
4 cups thinly sliced romaine lettuce

Steps:

  • For tomato-chipotle puree:
  • Heat oil in large skillet over medium-high heat. Add onion; sauté until very brown, about 6 minutes. Add tomatoes, garlic, and chipotle chiles. Cook 1 minute. Transfer mixture to blender; puree until smooth. Season with salt and pepper. Transfer puree to bowl. Cover and chill until cold.
  • For avocado puree:
  • Combine all ingredients in processor; puree until smooth. Season to taste with salt and pepper. Transfer puree to bowl. Press plastic wrap onto surface of puree; chill at least 20 minutes and up to 3 hours.
  • For shrimp tempura:
  • Add enough vegetable oil to heavy large pot to reach depth of 3 1/2 inches. Heat over medium-high heat to 375°F.
  • Whisk rice flour and club soda in large bowl to blend. Working in batches, dip shrimp into batter and fry until golden brown, about 3 minutes. Using slotted spoon, transfer shrimp to paper towels.
  • Divide romaine among 8 stemmed cocktail glasses. Simultaneously pour 1/4 cup tomato puree and 1/4 cup avocado puree over romaine in each glass, letting purees meet in center. Hang 3 shrimp over rim of each glass.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
  • **Rice flour is available at specialty and natural foods stores.

SHRIMP TEMPURA WITH CILANTRO



Shrimp Tempura with Cilantro image

As a single leaf garnish, you can substitute the Japanese oba leaf, which you can purchase in Japanese markets. The procedure is the same for small or large quantities of spinach. However, if cooking a large amount of spinach, fry in batches and keep warm in a low oven.

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

16 large shrimp, peeled, cleaned and deveined, with tail intact
1 large or 2 small jalapeno peppers, seeded and minced
4 or 5 sprigs cilantro, leaves chopped
2 medium limes, juiced
Salt
1 cup all-purpose flour
1 tablespoon baking powder
1 1/4 cups water
2 tablespoons sesame seeds
1/2 cup cilantro leaves, chopped fine
1 to 1 1/2 teaspoons cayenne pepper
Salt
Peanut oil, for frying
Fried Spinach Leaves, recipe follows
1 bunch spinach leaves
Peanut oil
Salt

Steps:

  • Arrange the shrimp on a large platter. Sprinkle with the minced jalapeno and the chopped cilantro. Pour the lime juice over and let marinate for at least 30 minutes, refrigerated. When ready to cook, season lightly with salt.
  • In a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth, and then add the remaining ingredients, seasoning with cayenne and salt to taste. If made earlier in the day, set the bowl into an ice bath.
  • At serving time, in a heavy saucepan, wok, or deep-fryer, heat 3 inches of oil to 350 degrees F. Dip each shrimp into the batter and coat well. Carefully place 1 or 2 in the hot oil and cook until golden brown, about 2 minutes. Remove with a slotted spoon or a flat strainer and drain on paper or clean toweling. Keep warm while preparing the remaining shrimp and the spinach.
  • Arrange a few fried spinach leaves on half of each of 4 plates. Place 4 shrimps on the other half and serve immediately.
  • In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil to 375 degrees F. Clean the spinach leaves well, trim and dry thoroughly. Fry until crisp and translucent, about 2 minutes. Remove with a slotted spoon and drain on clean toweling. Season with salt to taste and serve immediately.

TEMPURA SHRIMP



Tempura Shrimp image

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 10m

Number Of Ingredients 6

2 inches peanut oil
1 pound peeled shrimp
1 1/2 cups water with ice
1 cup flour
2 egg yolks
Soy sauce for dipping.

Steps:

  • Heat 2 inches peanut or neutral oil in a deep pan to 350.
  • Slice 1 pound peeled shrimp lengthwise.
  • Combine 1 1/2 cups water with ice; measure 1 1/2 cups water from that, and put it in a bowl.
  • Beat with 1 cup flour and 2 egg yolks.
  • Dredge shrimp in flour; dip in batter.
  • Fry, less than 5 minutes.
  • Drain on paper towels.

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