Tempura Shrimp

Tempura Shrimp
  • 32 vanilla wafers, crushed
  • 1 egg, beaten
  • 3/4 cup water
  • 1/3 cup apricot nectar
  • 2 teaspoons cornstarch
  • 1/4 cup packed brown sugar
  • 3 tablespoons red wine vinegar
  • 1 tablespoon ketchup
  • 2 cups vegetable oil
  • 3/4 pound medium shrimp - peeled and deveined


  1. In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.
  2. 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.
  3. 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.

04/07/2018
Tempura Shrimp, recipe PT15M PT1H 5 455 calories

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