Friday, November 15, 2013

Tempura Shrimp

 I love making tempura anything! Why? Because it is so easy and I love the light and crispy coating that comes from this batter. The trick is using ice cold water for your batter. Once that cold batter hits that hot oil you get that crispy ...bubbly coating. So, why order tempura when you can make it so quickly at home? Once you try this batter, you'll be making tempura everything. In this recipe I made simple tempura shrimp but used to the same batter and oil to make tempura vegetables the same night. 

Tempura Shrimp

12 extra large shrimp, cleaned and peeled
1 cup ice cold water
1 large egg
1 cup flour
1/8 teaspoon baking soda
cooking oil

In a bowl, mix the water and the egg together. In another bowl, mix the flour and baking soda together. Stir dry mix into the wet mix until combined – lumps are okay. Place the batter in the refrigerator for about 10 minutes while you prepare your shrimp. You want your batter as cold as possible.

Make little cuts across the center of the belly to keep the shrimp from curling during cooking. Run a skewer through each shrimp. In a deep pot or Dutch oven, heat the oil to about 350 degrees. Test the oil by dropping a tiny bit of batter into it. When it is the right temperature, it will sizzle and float to the top right away.

Dip the shrimp in the batter, coating completely, and then fry until one side is golden brown and flip. Fry until golden and remove to paper towel to drain. Remove the skewers and serve. Then use your same batter and oil to make whatever vegetables you like.

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