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vegetable oil shrimp all-purpose flour water egg tempura sauce water soy sauce sweet rice wine seafood stock
Viewed: 75 - Published at: 4 years agoIngredients
- Vegetable oil, for frying
- 2 pounds large shrimp, peeled with tails on
- 3 cups all-purpose flour, sifted and divided
- 2 cups water
- 1 egg
- Tempura Sauce, for dipping, recipe follows
- 2 cups water
- 1/2 cup soy sauce
- 1/2 cup sweet rice wine
- 1 tablespoon seafood stock
Method
- In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches.
- Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
- In a medium bowl, combine 2 cups of flour, the water, and the egg.
- Whisk lightly until ingredients are combined (batter will be slightly lumpy).
- In a shallow dish, pour remaining flour.
- Dredge shrimp in flour and then dip into the batter.
- Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
- Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
- Remove from oil and drain on a cooling rack over a baking sheet.
- Serve hot with tempura sauce.
- In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.
- Yields: 3 cups
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Difficulty: Easy
