Shrimp Tempura

Shrimp Tempura
  • 1/2 cup rice wine
  • 1/4 teaspoon salt
  • 1/2 pound fresh shrimp, peeled and deveined
  • 2 quarts oil for deep frying
  • 1/4 cup all-purpose flour
  • 1/3 cup ice water
  • 1/4 cup cornstarch
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 teaspoon shortening
  • 1/2 teaspoon baking powder


  1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
  2. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
  4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

04/10/2017
Shrimp Tempura, recipe PT15M PT1H 5 455 calories

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