Wednesday, March 31, 2010

Shrimp Tempura

This Lenten season, when millions of Catholics and members of other denominations abstain from meat, shrimp is a perfect menu choice either for dining in or eating out. Shrimp always tastes great especially if it is fresh.  It's affordable, easy to prepare and there is lot's of variety in shrimp recipes you can choose from. Shrimp Tempura is an easy "go to" recipe during Lent season.This famous Japanese deep fried dish is very simple, fast and easy. The secret to perfect tempura? A deep pot, plenty of oil, high cooking temperature and good batter. I made this Semi-homemade Shrimp Tempura using ready made Tempura Batter Mix and it turned out really good. It was cooked to golden perfection. This can be a great appetizer with your favorite dipping sauce; or a great filling meal when it is served with steamed rice.

Shrimp Tempura ( Semi-Homemade)


2 lbs large shrimp or prawns, shelled and deveined
store bought tempura batter mix ( I used Krusteaz Tempura Batter Mix)
vegetable oil or peanut oil for deep frying

Cooking Directions:

  • Clean and prepare seafood. Dry thoroughly.
  • Pour 2 inches ( minimum ) vegetable oil into deep frying pan,wok or electric fryer. Pre-heat to 375°F.
  • Prepare tempura batter mix as per package directions.
  • Dip shrimp or prawns into batter. Drain off excess batter. Gently drop the shrimp in the preheated oil.
  • Deep fry for 2-4 minutes,until brown. Drain on paper towels. Serve hot and Enjoy!
Note: This recipe can be used for vegetable tempura. Follow similar directions except the cooking time. Vegetable tempura should be deep fried 1-2 minutes.


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