Shrimp Tempura


This recipe is also good for vegetables like brocolli, carrots and etc.  I like to pair my shrimp tempura with my tofu udon noodles soup recipe and this recipe can be an appetizer by itself.



·      10 tiger shrimp, shelled, tails left on

·      oil for deep frying

·      1/2 cup flour put in a Ziploc bag.

For the batter

·      4 tbsp all-purpose flour

·      1 tbsp cornstarch

·      1/2 tsp baking powder

·      1 1/2 cup ice-cold water

·      1 large egg white



·      Devein the shrimp and make a deep slit down the back.  Spread out each shrimp like a butterfly and press down gently.

·      Heat the oil.  To test the temperature, fry a cube of bread; if it turns golden brown in 1 minute, the oil is ready.

·      Meanwhile, make the batter, in a medium bowl, put the flour, cornstarch and baking powder.  Add the cold water a little at a time, whisking to combine.

·      In a separate bowl, beat the egg white until stiff peaks form, then fold it into the batter.

·      To cook, put 3 to 5 shrimp into the ziploc bag that has flour and shake to coat. 

·      Then dip each shrimp into the batter  and deep-fry for 2-3 minutes.

·      Drain on a paper towel and serve.

Deep Fried Scallops



·      1 cup plain breadcrumbs

·      2 eggs

·      1 pound sea scallops ( i used small ones)

·      1/2 teaspoon salt

·      vegetable oil for frying



·      In a medium bowl, beat eggs.

·      In a medium zip lock bag, add salt and breadcrumbs, shake to combine.

·      Place scallops, 5 to 6 scallops at a time, in the bag and shake to coat.

·      Then dip the scallops into the egg to coat.

·      Place the scallops back into the flour to coat for a second time. Repeat this method on remaining scallops.

·      Gently drop scallops into hot oil, deep fry,  allowing to turn golden brown in color.

·      Remove from the oil and transfer to a paper towel lined plate. Serve with tartar sauce.

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