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Tempura Fried Shrimp |
| Contributor: DeAnne |
Rating: 5.00 |
| Category: International/Africa & Middle East |
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Ingredients:
Large shrimp, cleaned and deveined
flour
1 egg
1 cup ice water
1 cup flour - sifted
hot oil
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Directions:
Butterfly shrimp by cutting along vein - nearly but not all the way through - with sharp knife. Lightly flour shrimp before dipping in batter.
Mix the tempura batter by beating egg and beating in the ice water. Stir in 1 cup sifted flour.
Heat oil in pot. Test for desired temperature by dropping a bit of batter. It should drop then rise slowly to top. If it rises straight to top, it is too hot.
When ready, dip the shrimp in batter and add to hot oil. Remove when golden brown. Serve hot.
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