TEMPURA SHRIMP AND VEGETABLES
Provided by Shirley Cheng
Categories Ginger Mushroom Appetizer Kid-Friendly Dinner Shrimp Green Bean Deep-Fry Pescatarian Dairy Free Tree Nut Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Make dipping sauce
- In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
- Make tempura
- Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
- Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
- In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
- In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
- Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
- To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
- Serve tempura immediately with dipping sauce.
TEMPURA SHRIMP
A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!
Provided by Jackie Smith
Categories World Cuisine Recipes Asian Japanese
Time 2h15m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
- To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
- In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.
Nutrition Facts : Calories 920.4 calories, Carbohydrate 35.8 g, Cholesterol 117.3 mg, Fat 81.4 g, Fiber 0.7 g, Protein 14.1 g, SaturatedFat 11.5 g, Sodium 225.3 mg, Sugar 11.4 g
SHRIMP TEMPURA
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
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 AND VEGETABLE TEMPURA
Steps:
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
- Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
SHRIMP AND VEGETABLE TEMPURA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
- Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
- Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.
Nutrition Facts : Calories 645, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 275 milligrams, Sodium 1,121 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 32 grams
TEMPURA VEGETABLES (ALSO FISH, SHRIMP OR CALAMARI RINGS)
My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.
Provided by Dreamer in Ontario
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
- Stir in salt and cayenne.
- Peel sweet potato and cut crosswise into 1/4 inch slices.
- Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
- In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
- Fry, turning, until golden coloured (2 to 3 minutes).
- With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
- Season with a pinch of sea salt if desired.
- Keep warm in oven set to 200F while frying remaining veggies.
- Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
- Serve with hot rice.
Nutrition Facts : Calories 172.4, Fat 0.7, SaturatedFat 0.2, Sodium 317.2, Carbohydrate 39.3, Fiber 5.3, Sugar 2.6, Protein 4
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- PREPARING THE INGREDIENTS: Make 3-4 slits on the underside of each shrimp without cutting all the way through. This will allow them to lay flat. Prepare all vegetables you are using, laying them on a plate or cutting board with the shrimp. Lightly dredge shrimp in the flour IF you want a slightly thicker coating on the shrimp.
- HEATING THE OIL: The right temperature is very important in this recipe. Heat 2 inches of oil in the frying pan to 350F-360F. If you don't have a thermometer, use one of these tests to ensure the right temperature. 1) put a drop of batter into the hot oil. If it sinks, then floats to the top immediately, sizzling, the oil is ready. 2) put a popcorn kernel in the oil. When the kernel pops, the oil has reached the right temperature.
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- FRYING: Start with the vegetables like peppers, beans and sweet potatoes first. One at a time, use tongs (I use my fingers) to dip each piece of vegetable in batter and place in hot oil. Don't crowd the pan. Do only 5-6 pieces at once, depending on the size of the pan. Separate the pieces so they don't stick together. Fry for a few minutes, gently turning once. Remove to a plate lined with a paper towel to absorb the oil. Bring oil back to 350-360F. Remove any floating batter from the oil with a slotted spoon. Repeat with asparagus, broccoli or zucchini. These will only need about 2 minutes. Again, allow oil to return to the right temperature, then repeat with the shrimp. You can sprinkle on some extra batter over the shrimp to add an additional lacy layer (this can be messy though!).
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