 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
I made Tempura for dinner last night. We're lucky my Dad came home from one of his trips from the Visayas and gave us sugpo (shrimps) really big ones. So I decided to make tempura. The recipe i'm going to share is from McCormick. Read more . Same process I did with my Tempura. Now you can make this tasty restaurant specialty at home as a main dish or appetizer. Add the easy-to-make orange sauce for the perfect flavor accent. Ingredients:
vegetable oil for frying |
1 cup mccormick® tempura seafood batter mix (or make your own batter mixture of flour and beaten eggs. make sure you put salt and pepper on the shrimps before dipping it into the batter.) |
chilli (optional) the amount, depends on you. |
1/2 teaspoon ground ginger |
1 1/2 cups ice cold water |
4 cups flaked coconut, divided |
1 1/2 pounds large shrimp*, peeled and deveined with tails on |
1/2 cup orange marmalade or pineapple preserves |
2 tablespoons orange juice |
2 tablespoons soy sauce |
Directions:
1. Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
2. Mix Batter Mix, ginger and water in medium bowl. (Batter will be slightly lumpy.) Place 1 cup of the coconut on large plate.
3. Dip shrimp, a few at a time, into batter; shake off excess. Roll in coconut. Carefully add to hot oil. Fry 3 minutes or until golden brown, turning once. Remove and drain on paper towels. Repeat with remaining shrimp, batter and coconut.
4. Heat marmalade, orange juice and soy sauce until marmalade is melted. Serve with shrimp.
|
|