Crispy Tempura Shrimp Restaurant Style By freda
This can also be used on Raw Vegetables, and Onion Rings.
Note: Some Tempura batters made at home become "Soft and Soggy" after it reaches the Table. This is one that "Stays Crispy" and Light. I have tried many Tempura, until I learned this, I enjoy this one best of Any I have tried.
Note: cooking time is about 3 min per shrimp DO NOT OVERCOOK.
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- 2 lg
- egg yolks
- 3 C
- rice flour, (divided)
- 2 C
- seltzer water, ( chilled very cold)
- 2 Tbs
- sesame oil (for flavoring)
- 1 Tbs
- kosher salt, (as seasoning)
- 2 lb
- large shrimp; butterfly shrimp, by using sharp knife, cut into the back of the shrimp. start at the top and slice downwards to the bottom. remember not to cut all the way thru the shrimp. cut only 1/2 way thru. spread out flat. rinse well.
CRISPY TEMPURA BATTER
VEGETABLE OIL FOR DEEP FRYING
RAW VEGETABLES CAN ALSO BE USED; GREEN BEANS, PEPPERS, ONIONS, MUSHROOMS,BROCCOLI, CAULIFLOWER, CARROTS
Whisk till no lumps.
Then add the Eggs.. . not before.
Whisk till egg is completely well blended.
Your Batter is now ready to Use., & should be quite thick.
Keep the shrimp spaced out this way they will not Clump together.
Cooking time is about 3 min. per Shrimp.
"DO NOT OVER COOK"