61 deep shrimp flour Recipes

louisiana hot sauce or 1/2 cup frank s red hot sauce, unsalted butter, paprika, black pepper, garlic powder, oil, for deep-frying, fresh large shrimp, peeled and de-veined, eggs, beaten, milk, flour

uncooked large shrimp, peeled and deveined, flour, flat beer, egg, slightly beaten, sugar, salt, peanut oil, for deep-frying

cooked medium-grain rice (japanese sushi style rice), shrimp, in shells without heads, fresh shiitake mushrooms, yellow onions or 1 medium white onion, shiso leaves (or any other veggie of choice), dashi, mirin, soy sauce, egg, ice water, flour , plus, flour, cornstarch, ice cubes, vegetable oil, for deep-frying, flour , for dusting

beer (not dark ), cake flour (not self-rising), salt, shrimp, shelled and, if desired, deveined, sweet potato, vegetable oil for deep-drying, red bell pepper, cut into 1/4-inch-thick rings, asparagus spears, trimmed, soy sauce for dipping , if desired

carrots , cut into 1/2-inch pieces, red onion, chopped, sweet yellow pepper , cut into 1-inch pieces, fresh beet, peeled and cut into 1/2-inch pieces, olive oil, salt, pepper, ground cumin, ground cinnamon, ground ginger, ground allspice, uncooked large shrimp, peeled and deveined, king arthur unbleached all-purpose flour, egg whites, flaked coconut, oil for deep-fat frying, pineapple preserves, cider vinegar, butter, cayenne pepper, bibb lettuce leaves, fresh goat cheese

curry powder, all-purpose flour, salt, eggs, heavy cream, unsweetened shredded coconut, panko (japanese bread crumbs), cayenne pepper, dried dill, shrimp (14 to 18 per pound), shelled and deveined, oil for deep-frying

unpeeled large raw shrimp, ritz crackers, crushed (about 1-1/2 cups, or use a similar butter cracker), flour, black pepper, seasoning salt, buttermilk, drops tabasco sauce (to taste), egg, slightly beaten, black pepper, vegetable oil (for frying )

vegetable oil, for deep-frying, french rolls, split and opened leaving 1 side attached, butter, melted, garlic, minced, pre-made remoulade sauce, eggs, beaten, flour, breadcrumbs (kikkoman panko style), jumbo shrimp, peeled and deveined, lettuce, shredded, mayonnaise, soy sauce (kikkoman ponzu sauce), prepared horseradish, pickle relish, garlic, minced, cayenne pepper

asian sweet chili sauce, chopped fresh cilantro, fresh lime juice, all purpose flour, curry powder (preferably madras style), baking powder, salt, egg, beaten to blend 1 cup club soda, vegetable oil (for deep-frying ), shredded unsweetened coconut, shrimp, peeled, deveined , tails left intact

jumbo tiger shrimp (4 - 6 oz each), eggs, whole milk , homogenized, all-purpose flour, black pepper, panko breadcrumbs or 3/4 cup crushed soda cracker, dried dill weed, seasoning salt or 1/2 tsp coarse sea salt, granulated garlic powder, beau monde seasoning (optional), canola oil (for deep frying), lemon, cut into wedges, tartar sauce , if desired

vegetable oil, chopped onions, salt, cayenne, shrimp, peeled, deveined , and cut into 1/2-inch pieces, eggs, beaten, milk, baking powder, salt, flour, chopped parsley, crystal hot sauce, worcestershire sauce, fresh zucchini, grated, vegetable shortening, for deep-frying

rock shrimp, essence , recipe follows, vegetable oil, chopped onions, sweet corn kernels, chopped garlic, eggs, beaten, milk, baking powder, flour, salt, hot red pepper sauce, worcestershire sauce, chopped parsley, vegetable shortening, for deep-frying, essence, remoulade , recipe follows, grated parmigiano-reggiano, chopped green onions, green part only, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, egg, lemon, juiced, chopped onions, chopped green onions, chopped celery, prepared horseradish, creole or whole-grain mustard, prepared yellow mustard, ketchup, chopped parsley, salt, cayenne pepper, freshly ground black pepper, olive oil

japanese rice, shrimp, peeled and deveined, seasoned flour , as needed, egg whites, lightly beaten, peanut oil , as needed, green bell peppers, washed, seeded and sliced into 1/2-inch wide strips, ajishio , as an accompaniment, lemons, sliced , as an accompaniment, sweet and sour sauce , as an accompaniment

oil for deep-frying, peanut oil, sliced double-blanched garlic , recipe follows, sugar, rice wine, rice wine vinegar, dark soy sauce, carrots, peeled, trimmed , and cut into julienne (about 1 cup), haricots verts, trimmed, blanched , and refreshed (about 1 cup), green onions, trimmed and cut into strips (about 1 cup), vietnamese chile sauce, fresh chinese egg noodles or thin spaghetti, shrimp, cleaned and tails removed , or, 1 lb calamari, cleaned and cut into 1/4-inch rings, kosher salt and freshly ground black pepper, flour, sesame oil, heads garlic, kosher salt

eggs, self-rising flour, water , to thin, highly seasoned flour (for dredging, use anything you like; for shrimp, my usual mix is salt, pepper, granulated garlic, an)

cheddar cheese, shredded, shrimp, uncooked, peeled, deveined and finely chopped, fresh cilantro, chopped, jalapeno chile peppers, canned , seed and chop - i use fresh, chili powder, vegetable oil, for deep-frying, flour, cornstarch, baking powder, salt, water, vegetable oil, panko

prawns , peeled keep tails on, garlic cloves, crushed, chopped dill, sea salt and black pepper, rice flour , for dusting, vegetable oil, for deep-frying, flat leaf parsley, lemon wedge, to serve

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, 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., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.