Shrimp Tempura Recipe
My passion for Shrimp Tempura grew during high school days. It is an amazing Appetizer to set the Japanese table. Stock up on plenty of bags of Seafood as you will want to make this Shrimp Tempura time and again. I will look forward to your feedback.
Ingredients
1 pound fresh large shrimp
8 ounces bamboo shoots
4 peppers, green, red, and yellow tempura batter
2 ounces rice flour
6 ounces flour
1 cup water
4 small onions
2 sugared or candied ginger
4 jiggers rice wine or sherry
8 egg whites
4 cups oil for frying
Directions
Rinse shrimp.
Drain bamboo shoots; cut into 1/2-inch pieces.
Cut green peppers into 1/2-inch strips.
Cut onions into thick slices; separate into rings.
Slice sugared ginger.
Arrange these ingredients in separate small bowls.
To prepare batter, place flour in a bowl.
In a separate bowl combine water and rice wine or sherry and egg whites until well-blended.
Gradually stir into flour to form loose batter.
Heat oil in fondue pot or wok.
Each person places a shrimp or piece of vegetable on a fondue fork, dips it in batter, and deep-fries it in hot oil.
Drain bamboo shoots; cut into 1/2-inch pieces.
Cut green peppers into 1/2-inch strips.
Cut onions into thick slices; separate into rings.
Slice sugared ginger.
Arrange these ingredients in separate small bowls.
To prepare batter, place flour in a bowl.
In a separate bowl combine water and rice wine or sherry and egg whites until well-blended.
Gradually stir into flour to form loose batter.
Heat oil in fondue pot or wok.
Each person places a shrimp or piece of vegetable on a fondue fork, dips it in batter, and deep-fries it in hot oil.
