Shrimp Tempura
Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.
Ingreadient
- ½ cup rice wine
- ¼ teaspoon salt
- ½ pound fresh shrimp, peeled and deveined
- 2 quarts oil for deep frying
- ¼ cup all-purpose flour
- ⅓ cup ice water
- ¼ cup cornstarch
- 1 egg yolk
- ¼ teaspoon salt
- ¼ teaspoon white sugar
- 1 teaspoon shortening
- ½ teaspoon baking powder
Direction
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