Pineapple Shrimp Tempura Recipe
This Pineapple Shrimp Tempura makes a good Appetizer for most meals. The main ingredient in Pineapple Shrimp Tempura is Fruits. Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. Try it and if you adore this Pineapple Shrimp Tempura, then tell your friends about it.
Ingredients
10 prawns, uncooked or frozen (or 2 1/2 to 3 dozen large shrimp)
1 12-ounce can pineapple chunks
1 1/2 cups sifted flour
1 tsp. plain or seasoned salt
1/2 cup water
1 egg, beaten
1 tsp. powdered ginger (or 1 tbs. fresh grated ginger root)
Peanut oil (or salad oil) for frying
Directions
Remove shell and tail and devein prawns, cut each into thirds.
If shrimps are used, leave whole.
Drain pineapple, saving syrup.
Skewer a piece of prawn (or shrimp) and a pineapple cube on small cocktail picks.
Roll skewers in 1/2 cup of the flour mixed with 1/2 tsp.of the salt.
Beat remaining flour and salt with water, 1/2 cup pineapple syrup, egg and ginger to a smooth batter.
Dip floured skewers into batter, drain slightly and drop into heated shallow oil.
Fry until richly browned turning once.
The oil should be 1 1/2-inch.es to 2-inches deep in skillet and about 350°F.
If cooked prawns or shrimp are used, increase temperature to 370°F., as appetizers cook more quickly.
Drain on rack or absorbent paper and keep hot till served.
If shrimps are used, leave whole.
Drain pineapple, saving syrup.
Skewer a piece of prawn (or shrimp) and a pineapple cube on small cocktail picks.
Roll skewers in 1/2 cup of the flour mixed with 1/2 tsp.of the salt.
Beat remaining flour and salt with water, 1/2 cup pineapple syrup, egg and ginger to a smooth batter.
Dip floured skewers into batter, drain slightly and drop into heated shallow oil.
Fry until richly browned turning once.
The oil should be 1 1/2-inch.es to 2-inches deep in skillet and about 350°F.
If cooked prawns or shrimp are used, increase temperature to 370°F., as appetizers cook more quickly.
Drain on rack or absorbent paper and keep hot till served.
