ChefEds Tempura Shrimp
1 lbs peeled and deveined Louisiana Shrimp
1 egg
1 cup cold Abita Amber beer
1 cup all-purpose flour
1 Tbl. spoon corn starch
Enough oil to fry shrimp
Procedure
1. Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350° F (~171 - 176°C)
2. Beat the egg in a bowl and add cold beer (warmer beer will produce a sticky batter and more oily tempura).
3. Add flour and corn starch then mix lightly. Do not overmix batter.
4. Dip shrimp briefly in the batter and fry until brown.
5. Remove from the oil and drain.
6. Serve hot.
info source:
Chef Ed Rhinehart
Recipe # TS3245
Do you like crispy tempura? Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything. For example, tempura banana and tempura ice cream are tasty!
Basic Steps for Cooking Tempura:
Prepare the ingredients.
Make tempura batter.
Heat vegetable oil in a deep pan to 340-350F degree.
Lightly dip ingredients in the batter and immediately fry them until crisp. It takes longer to fry vegetables than to fry seafood.
Drain tempura on a rack.
Serve right away with tentsuyu (tempura dipping sauce) or salt.
Tempura is best served hot. *Grated daikon radish is a common condiment.
info source:
From Setsuko Yoshizuka,
Your Guide to Japanese Cuisine.
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