Shrimp Tempura Recipe
Ingredients
| Large shrimp | 1 1/2 Pound, frozen | |
| Corn starch | 1/2 Cup (16 tbs) | |
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| Egg | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Salad oil | 1 1/2 Cup (16 tbs) |
Directions
Shell and clean shrimp leaving tails on.
Split shrimp through back, cutting almost through; open to butterfly shape.
Sift dry ingredients together.
Beat egg with water.
Blend both together for batter.
Heat oil to 375°F., dip shrimp through batter holding tail and drop gently into oil.
When shrimps rise to surface, turn and continue cooking until golden brown.
Drain on paper towel
Split shrimp through back, cutting almost through; open to butterfly shape.
Sift dry ingredients together.
Beat egg with water.
Blend both together for batter.
Heat oil to 375°F., dip shrimp through batter holding tail and drop gently into oil.
When shrimps rise to surface, turn and continue cooking until golden brown.
Drain on paper towel
Chef
