Shrimp Tempura Cocktail Recipes

SHRIMP TEMPURA

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.

CRISPY SHRIMP TEMPURA

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

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.

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.

SHRIMP TEMPURA COCKTAIL

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

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

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.