105 shrimp deep fried Recipes

shallots, chopped, garlic cloves, chopped, gingerroot, peeled and chopped (thumb size), red chile, fresh (more or less , depending to your taste), dried prawns or 1 tbsp dried shrimp, water, vegetable oil, raw green prawns or 12 green shrimp, shelled and divined, laksa paste, chicken stock or 1 liter vegetable stock, coconut cream, fish balls (optional), fried tofu , puffs halved ( puffs), sugar, fish sauce, salt , to taste, lime , juice of, rice vermicelli, egg noodles, chicken breast, cooked and shredded (boiled-stock can be used for the broth!), bean sprouts, spring onion, chopped, red chile, sliced, coriander leaves, deep fried shallots, fresh lime wedge

raw pork, shredded, raw chicken breast half, shredded, raw small shrimp or 1/2 lb shrimp, cut into small pieces, head cabbage, shredded, dried chinese mushrooms , soak in boiling water, stems removed & shredded, scallions, shredded, chicken stock, salt (to taste), dry sherry, sugar, vegetable oil , to stir fry and deep fry, cornstarch, mixed with water to use as binder, sesame oil, beaten egg, egg roll wraps or egg roll wrap

all-purpose flour, seafood seasoning, egg, beaten, unsweetened pineapple juice, sweetened flaked coconut, shrimp, peeled, deveined, tail left on, oil, for deep fat frying, sweet and sour sauce , plum sauce or dijon mustard

uncooked jumbo shrimp (about 1 lb), cornstarch, salt, cayenne pepper, egg whites, flaked coconut, oil for deep-fat frying, diced pineapple, chopped red onion, apricot preserves, minced fresh cilantro, lime juice, jalapeno pepper, seeded and chopped, salt and pepper to taste

king arthur unbleached all-purpose flour, seafood seasoning, egg, beaten, pineapple juice, flaked coconut, shrimp, peeled and deveined, oil for deep-fat frying, sweet-and-sour sauce , plum sauce or dijon mustard, optional

egg, water, panko (japanese ) bread crumbs, flaked coconut, uncooked large shrimp, peeled and deveined, oil for deep-fat frying, orange marmalade, rum

peeled jumbo shrimp, crisco shortening , melted in deep fryer (till full by manufacturer standards), flour, cornstarch, salt, baking powder, egg whites, water, vegetable oil, corn flake crumbs

uncooked jumbo shrimp (about 12), peeled and deveined, king arthur unbleached all-purpose flour, egg whites, lightly beaten, flaked coconut, oil for deep-fat frying, pineapple preserves, frozen nonalcoholic pina colada mix, thawed

uncooked medium shrimp, peeled and deveined, cream cheese, softened, bacon strips, all-purpose flour, eggs, lightly beaten, panko (japanese ) bread crumbs, oil for deep-fat frying

uncooked medium shrimp, peeled and deveined, cream cheese, softened, bacon strips, king arthur unbleached all-purpose flour, eggs, lightly beaten, panko (japanese ) bread crumbs, oil for deep-fat frying

dried black mushrooms, stems removed, boneless skinless chicken breast (about 6 oz), fresh ginger, peeled, barbecued pork or 1/4 cup cooked ham, shrimp, canned bamboo shoot, canned water chestnut, chicken stock or 5 cups chicken broth, reserved mushroom liquid, dark soy sauce, rice wine or 1 1/2 tsp dry sherry, salt and pepper, drops sesame oil, crispy rice (see directions for recipe ), vegetable oil, for deep-frying

butter, plain flour, cold milk, salt and pepper, cooked peeled shrimp, diced, tomato puree, fine breadcrumbs, eggs, beaten, olive oil, for deep-frying

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.

peeled and deveined shrimp , 26-30/lb, flour , in a gallon size baggie, eggs, beaten with a fork, cracker meal, enough to coat the shrimp, shredded lettuce, ... enough for 4 ten inch sandwiches (like very course cole slaw), tomatoes, thin sliced (12 slices total ), wide french baguettes , about 10-inch long, mayonnaise, vegetable oil, to fry (or use a deep fryer)

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

vermicelli rice noodles, eggs, beaten, onion, finely chopped, mushrooms, drained and chopped, shrimp, drained and chopped, ground lean pork, vegetable oil, carrot, shredded, crabmeat, bean sprouts, ground black pepper, soy sauce, fish sauce, garlic clove, chopped, rice paper sheets (6.5 inch diameter), deep frying oil

frozen shrimp, frozen clam, frozen pollock, frozen octopus or 1/2 lb squid, clarified butter (which i make myself), chipotle chiles in adobo, bouquet garni, garlic (you can find it at kroger in the organic isle) or 2 tbsp sun-dried tomatoes, compote (you can find it at kroger in the organic isle), saffron rice mix, bay leaf, vidalia onion, water, black beans, tortillas, deep fried, avocados, cut into wedges, limes, cut into wedges

oil, for deep-frying, homemade or prepared tartar sauce, tomato, shredded green lettuce, hot sauce, oysters, shucked, shrimp, peeled and deveined, cornmeal, creole spice