Crispy Tempura Battered Shrimp (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
2 pounds large shrimp, peeled with tails on |
3 cups all-purpose flour, sifted and divided |
2 cups water |
1 egg |
tempura sauce, for dipping, recipe follows |
2 cups water |
1/2 cup soy sauce |
1/2 cup sweet rice wine |
1 tablespoon seafood stock |
Directions:
1. In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
2. In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
3. Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
4. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.
5. Tempura Sauce:
6. In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.
7. Yields: 3 cups
8. Prep Time: 5 minutes
9. Cook Time: 30 minutes
10. Difficulty: Easy
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