Shrimp Tempura Roll Ebi Recipe 445

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.

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 ROLL (EBI) RECIPE - (4.4/5)

Steps:

• In a small bowl, mix flour, cornstarch, egg and ice water. Sprinkle extra flour on a plate. Score shrimp across backs and press down to elongate. Heat oil over high heat, checking temperature by dropping a spoonful of batter in oil. The temperature is right if the piece drops halfway and then floats back to the surface. Batter shrimp, dredge in flour and fry until golden brown. Drain on paper towels. Heat nori in a 350 degree fahrenheit oven to soften slightly, about 3-4 minutes. Working with one sheet of nori at a time, with shiny side facing down and with long side facing you, spread 1/2 cup rice in an even layer on each sheet, leaving a 1/2 inch border on long sides. Arrange shrimp in a line across rice. Arrange a green onion on top of shrimp. Roll and cut each piece into 6 slices.

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.

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.