Name: Tempura Shrimp
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 1/2 cups (180 g) pastry flour (see note); 1/2 tsp salt; 1/2 tsp baking soda; 1 cup (250 ml) ice water; 1/2 tsp (2.5 ml) rice vinegar; 1 lb (454 g) large frozen shrimp, 16-20, peeled with tail intact, thawed and patted dry; 3 cups (90 g) Rice-Krispies style rice cereal; Paprika, to taste; Canola oil, for frying

Ingredients

1 1/2 cups (180 g) pastry flour (see note)
1/2 tsp salt
1/2 tsp baking soda
1 cup (250 ml) ice water
1/2 tsp (2.5 ml) rice vinegar
1 lb (454 g) large frozen shrimp, 16-20, peeled with tail intact, thawed and patted dry
3 cups (90 g) Rice-Krispies style rice cereal
Paprika, to taste
Canola oil, for frying

Preparation

Preheat the oil in the fryer to 350°F (180°C). Place a wire rack on a baking sheet or line it with paper towel. Preheat the oven to 200°F (100°C), to keep the shrimp warm as you cook them.
In a bowl, combine 1 cup (120 g) of the flour with the salt and baking soda. Gradually whisk in the water and vinegar, whisking just until the batter is smooth.
In a large shallow bowl, place the remaining 1/2 cup (60 g) of flour. In another shallow bowl, place the rice cereal.
Dredge the shrimp in the flour, shaking off any excess. Dip the shrimps in the batter, one at a time, holding them by the tail. Immediately dredge them in the rice cereal. Place them in the fryer, shaking the basket lightly so they do not stick. Fry 5 shrimp at a time for 2 to 3 minutes, until golden brown. Drain on the baking sheet.
Sprinkle the shrimp with paprika and salt. Serve with sweet and sour pepper sauce.

Note from Ricardo

Pastry flour contains less gluten and results in a crispier tempura batter.

Tempura Shrimp

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note