Shrimp Tempura Recipes

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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.

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

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.

SHRIMP TEMPURA



Shrimp Tempura image

Make and share this Shrimp Tempura recipe from Food.com.

Provided by kymgerberich

Categories     Japanese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 egg yolk, beaten
1 1/2 cups ice water or 1 1/2 cups very cold club soda
1 cup all-purpose flour or 1 cup rice flour
1 1/2 lbs large shrimp, peeled

Steps:

  • Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
  • Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
  • Butterfly the shrimp by cutting them almost all the way though along their backs.
  • Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
  • Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
  • Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.

Nutrition Facts : Calories 247.1, Fat 3, SaturatedFat 0.6, Cholesterol 256.4, Sodium 970.3, Carbohydrate 25.5, Fiber 0.8, Sugar 0.1, Protein 27

SHRIMP TEMPURA



Shrimp Tempura image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 cup cornstarch
4 1/2 teaspoons baking powder
2 teaspoons curry powder
12 ounces cold seltzer
Salt and freshly ground black pepper
2 to 3 liters canola oil (approximately, as needed for deep-frying)
1 pound (21-30 count) shrimp, deveined and shells removed
Special equipment: Approximately 12 (8-inch) bamboo skewers

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



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

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

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 15

1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 liters vegetable oil, for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon sugar
1/2 teaspoon baking powder
1 cup soy sauce
1/2 cup water
3/8 cup seasoned rice vinegar
4 teaspoons sugar
1/4 cup scallions, thinly sliced

Steps:

  • In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
  • Heat oil in deep-fryer or large wok to 375 degrees F.
  • In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, 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 and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
  • Tempura sauce:
  • Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

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