Recipe courtesy of Robert Irvine

Shrimp Tempura

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Tempura mix:

1 1/2 cups all-purpose flour

3/4 cup cornstarch

4 1/2 teaspoons baking powder

2 teaspoons curry powder

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

Directions

  1. 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.
  2. Heat canola oil to 375 degrees F in a deep-fryer, or according to the manufacturer's instructions for similar foods.
  3. 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.
  4. 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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