Shrimp Tempura Batter Recipe
Ingredients
| Large shrimp | 1 Pound | |
| Flour | 1 Cup (16 tbs) | |
| Cornstarch | 1 Cup (16 tbs) | |
| Cold water | 1 2⁄3 Cup (26.67 tbs) | |
| Egg | 1 | |
| Salt | To Taste | |
| Baking powder | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 172 Calories from Fat 7
% Daily Value*
Total Fat 0.78 g1.2%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 88.9 mg29.6%
Sodium 323.5 mg13.5%
Total Carbohydrates 29 g9.7%
Dietary Fiber 0.59 g2.4%
Sugars 0.1 g
Protein 11 g21.9%
Vitamin A 0.6% Vitamin C
Calcium 2.9% Iron 5.3%
*Based on a 2000 Calorie diet
Directions
1) Butterfly shrimp, keeping tails on.
MAKING
2) Combine together ingredients for batter and keep aside for 10 minutes.
3) In cornstarch, dip shrimp first and then in batter.
4) Fry the coated shrimp in 1/2" hot oil.
5) More batter can be sprayed on top of shrimp in oil using fingers.
6) Toss them after a minute and cook them until they turn pink. Ensure not to overcook the shrimp.
SERVING
7) Serve at once with dipping sauce.
Chef
