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Shrimp Tempura

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1 lb large raw shrimp
1 cup flour
1/2 tsp salt
1 ea egg
3/4 cup water
    oil for frying


Shell and clean shrimp and split part way down the back.  Open and flatten slightly.  Lightly mix four, salt, egg and water/milk to a medium batter.  Don’t over mix.  Dip shrimp in a batter then deep fry at 375 degrees until lightly browned.  Drain and serve with shoyu sauce to which grated daikon (Japanese radish) and ginger have been added.


05/10/2010 - Posted by | Seafood

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