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Recipes - Shrimp and Vegetable Tempura

Recipe Name

Shrimp and Vegetable Tempura

Submitted by sbarnes
Recipe Description
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
largeshrimp - 1lb.
3
cupsrice flour
1
1/2
cups (8 fl oz)water, seltzer; unflavored
3
largeegg yolks
1/2
tablespoontoasted sesame oil
1
1/2
dashkosher salt or to taste
1
1/2
cupspeanut oil
3
1/8
largeOnions
7/8
cupgreen beans
6
cups pieces or slicesshitake mushroom, raw
1/3
cupSauce, teriyaki, ready-to-serve
1
1/3
cups, pureedavocado, peeled, thickly sliced
Steps
Sequence Step
1Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through.
2Open the shrimp like a book and rinse well with cold water.
3Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps.
4Add the egg yolks and blend it in well.
5Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
6Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet.
7Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess.
8Dip them into the batter one by one.
9Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes.
10To keep the oil clean between batches, skim off the small bits of batter that float in the oil.
11Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt.
12Serve with the teriaki sauce.






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