Okazuya-Style Shrimp Tempura
Okazuya-style shrimp tempura made the old style is a made with a simple batter that has a puffier consistancy than the typical shrimp tempura that tends to be crispier.
Posted By: A. Taniguchi
Already Voted! | 3 people have saved this recipe
Prep Time: 5 | Cook Time: 10 | Ready In: 15
- 24 lg. shrimp shopping list
- 1 c. flour
- 3 tsp. baking powder
- 1 c. cornstarch
- 1 teaspoon sugar
- 1/2 tsp. salt
- 1 egg, beaten
- 1 c. ice water
- 2 tsp. vegetable oil
- oil for deep frying
Cooking Process:
Shell and devein shrimp, leaving the tails on. Sift flour, cornstarch, baking powder, and salt into a mixing bowl. Beat in egg, water, and 2 tbsp. of oil. Make a stiff batter.
Heat 2" of oil in a large electric skillet, at 375°F.
Dip shrimp in the batter, and fry in hot oil until golden brown, turning occasionally. Drain on paper towels.
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Comments:
Reviewed on: Mar 30, 2015 By
Excellent! Stirs the memories and the need to taste, again!
