Tempura Shrimp Recipe
Ingredients
| Vanilla wafers | 32 , crushed | |
| Egg | 1 , beaten | |
| Water | 3⁄4 Cup (12 tbs) | |
| Apricot nectar | 1⁄3 Cup (5.33 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Brown sugar | 1⁄4 Cup (4 tbs) | |
| Red wine vinegar | 3 Tablespoon | |
| Ketchup | 1 Tablespoon | |
| Vegetable oil | 2 Cup (32 tbs) | |
| Shrimp | 3⁄4 Pound (peeled and deviened) |
Nutrition Facts
Serving size: Complete recipe
Calories 8421 Calories from Fat 5259
% Daily Value*
Total Fat 578 g889.2%
Saturated Fat 136.1 g680.6%
Trans Fat 25.4 g
Cholesterol 728.5 mg242.8%
Sodium 2270.7 mg94.6%
Total Carbohydrates 711 g237.1%
Dietary Fiber 32.3 g129.3%
Sugars 189 g
Protein 107 g214.9%
Vitamin A 22.8% Vitamin C 34.6%
Calcium 116.4% Iron 52.9%
*Based on a 2000 Calorie diet
Directions
To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.
In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.
Chef
