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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
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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US Metric
  • 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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Reviewed on: Mar 30, 2015 By
Excellent! Stirs the memories and the need to taste, again!