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.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
n underside of each shrimp. Whisk flour and cornstarch
make sure to cook the shrimp and eel. I buy eel
To make shrimp tempura pull off the outhershell.Keep
erve.
Meanwhile, for the shrimp tempura, mix flours and 1 cup
Beat egg yolks with beer, oil, soy sauce and ginger for 2 minutes well.
Just before ready, beat egg whites until stiff. Fold egg whites into the rest of batter.
Sift dry ingredients together.
Beat egg and add water.
Add to dry ingredients and mix well.
For the thin lacy batter, remove 1/2 cup batter. Add 2 tablespoons water.
The remaining portion is the thick dipping batter for shrimp.
Heat fat to 375\u00b0.
Dip fingers in the thin lacy batter and sprinkle over fat.
Repeat several times until a lacy network is formed. Dip shrimp in thick batter and place on lacy network when lightly browned. When tempura is golden brown, break network of batter and turn each shrimp.
ver medium heat. Dip some shrimp in batter, letting excess drip
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
Butterfly and devein the shrimp, leaving tail and shell attached.
n a bowl.
Split shrimp down the center, cutting almost
ccording to package directions. Sprinkle shrimp with salt, pepper, and toss
ice wine and salt. Place shrimp into the mixture. Cover and
Butterfly the shrimp along the outside curves.
Heat oil to 350\u00b0.
Strip off the shell of the shrimp.
Mix water and flour and egg.
Put shrimp into the mixture.
Fry the shrimp in oil at 350\u00b0.
Enjoy with soy sauce.
re okay.
Butterfly the shrimp by cutting them almost all
Sift together flour, salt and baking powder into a small bowl. Add milk and eggs.
Beat smooth. Beat in oil. Dip shrimp in batter, a few at a time. Fry in 1-inch of oil heated to 375\u00b0. Cook 2 or 3 minutes until golden brown.
Drain on paper towels. Serve with sweet and sour sauce.
Shell shrimp.
Slit the back and open butterfly fashion. Devein and wash thoroughly.
Dry. Set aside in a cool place.
Combine flour, cornstarch, baking powder and baking soda in a bowl.
Add salt, egg and water; stir until flour is moistened. Batter should be slightly lumpy.
Dip shrimp in batter.
May also be used with broccoli and sweet potatoes.