Shrimp Tempura

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings
LEVEL: Easy

ingredients

TEMPURA MIX:
  • 12 ounces cold seltzer
  • Salt and freshly ground black pepper
  • 2 to 3 liters canola oil (approximately, as needed for deep-frying)
    SHRIMP:
    • 1 pound (21-30 count) shrimp, deveined and shells removed
      • Special equipment: Approximately 12 (8-inch) bamboo skewers
        recipe tools

        Directions

        To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper.

        Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.

        Thread the dusted shrimp onto skewers, approximately 4 to a skewer. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep- fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.

        Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Miso Glazed Pink Cod; Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza; and Korokee.
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