Wednesday, April 17, 2013

Tempura Shrimp

Yesterday I shared Long John Silver's breading so I thought today I would share a simple tempura batter with you.  I like to use it on shrimp, but you can use it on almost anything including veggies.

12 extra  large raw shrimp
3/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking soda
1 egg
1/2 tsp. paprika
1/4 tsp. cayenne pepper for heat (optional)
1/2 tsp. dried parsley
1 cup ice water
4 cups vegetable oil for deep frying
Salt and pepper to taste

Peel shrimp, devein and remove tails.  You may leave your tails on if you like, but I like to remove mine.

In a large bowl, whisk together flour, cornstarch, baking soda, egg, paprika, cayenne pepper, parsley and 1/2 cup ice water. Whisk in remaining water, 1/4 cup at a time, to thin batter. Place bowl in second bowl filled with ice water.

Pour enough oil into wok or heavy bottom deep pot to come about 2 inches up side; heat until the thermometer registers 375 F.

A few pieces at a time, dip the shrimp into batter; deep-fry until crispy and golden. Cook for about 3 minutes. Drain on paper towel lined baking sheet. Sprinkle with a little salt while it is still hot.

Serve with cocktail or tartar sauce.  I like them plain.  

Having thunder storm right now, so going to make it short and shut down the computer.  Have a great day, be happy and may God bless you and yours. 

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