Recipe courtesy of Robert Irvine
Episode: Casino Craziness
45 min
20 min
20 min
5 min
4 servings


  • 1/2 cup rice wine
  • 1/4 teaspoon salt
  • 1/2 pound fresh shrimp, peeled and deveined
  • 2 liters vegetable oil, for deep frying
  • 1/4 cup all-purpose flour
  • 1/3 cup ice water
  • 1/4 cup cornstarch
  • 1 egg yolk
  • 1/4 teaspoon sugar
  • 1/2 teaspoon baking powder
Tempura sauce:
  • 1 cup soy sauce
  • 1/2 cup water
  • 3/8 cup seasoned rice vinegar
  • 4 teaspoons sugar
  • 1/4 cup scallions, thinly sliced


In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.

Heat oil in deep-fryer or large wok to 375 degrees F.

In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.

Tempura sauce:

Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

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