SPICY SHRIMP TEMPURA
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the sticky rice: Wash the rice until the water is clear and all the starch is washed off. Put the rice in a shallow cooking pan and add the coconut milk and 3/4 cup water. (Trick - place your hand flat in the pan and pour in the water. When the liquid reaches your middle finger knuckle, you have the right amount.)
- Bring the rice and coconut milk to a boil. Then turn down the heat to low, cover the pan and simmer for 15 minutes.
- For the jelly: Put the bell peppers, jalapeno, sugar, cider vinegar and red pepper flakes into a saucepan and cook over medium heat until the liquid is reduced by two-thirds. Add the liquid pectin to give it a jelly-like consistency. Then set aside.
- For the salad: Combine the avocado, cucumber, mango, jalapeno, cilantro, green onions, sugar, oil, vinegar, chili paste and black pepper in a bowl and mix together.
- For the shrimp: Peel and clean the shrimp. I like to use tiger prawns - big daddy shrimp!! Frozen shrimp is fine - just let them thaw out and rinse them in water.
- Whisk together the rice flour and carbonated water until it reaches a batter consistency (alternatively, you can get premade tempura batter at Asian markets). It's key to not whisk too much, you want a nice fine batter without much air in it.
- Preheat the oven to 300 degrees F. Next, take a heavy-bottomed pot and fill it with canola oil. Don't fill the pot too much! If using a 1-gallon saucepot, use 1/4 gallon oil. Heat the oil over medium-high heat until it's about 350 degrees F. You can test if the oil is ready by dropping some of the tempura batter into the oil. If it floats to the top, it's ready to go!
- Dredge the shrimp in the batter and drop into the oil. The shrimp will cook all the way in 2 to 3 minutes. It's key to not add too many shrimp at once, just add 3 or 4 at a time.
- When the shrimp floats to the top, they should be done. You can test them by taking one out and cutting into it to make sure it's opaque, and then taking a bite. Place the shrimp in the oven until you are ready to plate.
- Combine all the components: Put the fried shrimp in a bowl with some pepper jelly and toss to coat them. Next, take a little bit of the jelly and place on the bottom of each plate. Put some sticky rice down on the plate on top of the jelly. Place 2 shrimp on top of the rice. Add some mango and avocado salad. Garnish with a little extra cilantro or sliced green onions.
TEMPURA AVOCADO.
I had a tempura avocado at a local Japanese restaurant and loved it. I am struggling to find a recipe online but found this on the FoodNetwork website from the show Follow That Food. There's more to the recipe with ahi tuna, but this is the portion that deals only with the avocado. Episode: Follow That Avocado
Provided by SVSOUZA
Categories Asian
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the tempura batter right before you are ready to fry.
- The avocados should be peeled and sliced into 1/2-inch thick slices.
- To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined.
- Dip each avocado piece into the batter and fry until golden, approximately 1 minute.
- Remove the fried avocado pieces and season.
TEMPURA FRIED AVOCADO BITES
Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well.
- Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy.
- Remove and serve with your favorite dipping sauce.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 37.9 g, Cholesterol 46.5 mg, Fat 27.9 g, Fiber 10.4 g, Protein 7.6 g, SaturatedFat 4.2 g, Sodium 31 mg, Sugar 1.1 g
SHRIMP TEMPURA
Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.
Provided by SHERRY_G
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
- Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
- One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 15.7 g, Cholesterol 124 mg, Fat 48.3 g, Fiber 0.3 g, Protein 11.4 g, SaturatedFat 6.7 g, Sodium 424.6 mg, Sugar 0.3 g
TEMPURA AVOCADO WITH SHRIMP
Steps:
- In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the shrimp, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions. Let mixture cool in a bowl.
- Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water. (pancake batter consistency)
- Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with shrimp mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot.
- Drizzle with sweet chili sauce, and sprinkle with black sesame seeds.
TEMPURA SHRIMP TACOS
Make and share this Tempura Shrimp Tacos recipe from Food.com.
Provided by Little Suzy Homemak
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the Coleslaw: Stir together, cilantro, mayonnaise, lime juice, 1/2 teaspoon fajita seasoning. Add 8 ounces shredded coleslaw mix. Stir to coat evenly. Season with salt and pepper to taste. Cover and chill 30 minutes to 24 hours.
- To make the Tacos: Peel shrimp; devein if desired.
- Whisk together tempura batter mix, beer, and fajita seasoning in a large bowl; let stand 5 minutes.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 325 degrees. Dip shrimp in tempura batter, shaking off excess. Fry shrimp, in batches, 1-2 minutes on each side or until golden; drain on a wire rack over paper towels.
- Serve in warm tortillas with the Mexican coleslaw mix and desired toppings.
Nutrition Facts : Calories 314.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 116.9, Sodium 554, Carbohydrate 36.1, Fiber 2.8, Sugar 3, Protein 21
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HOW TO MAKE SHRIMP TEMPURA SUSHI ROLL WITH AVOCADO AT HOME.
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- Lay nori sheet, shiny side down. Dip your hands in water and spread sushi rice over the nori sheet.
- Spread a teaspoon or so of Lumpfish Caviar and sprinkle with toasted sesame seeds. Add some black sesame seeds as well.
TEMPURA SHRIMP SUSHI ROLL - FLYPEACHPIE
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- To roll this sushi, I place a sushi mat on the counter, then lay a piece of plastic wrap or parchment paper down over the sushi mat.
SHRIMP TEMPURA ROLL RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
- Rinse the rice about 2-3 times and place it in a rice cooker. Cook the 1 1/2 cups sushi rice with 2 cups of water. Once it's done, transfer it onto a large baking sheet. Using a rice paddle gently cut through the rice . Scoop the rice up and flip it over. Evenly drizzle the rice vinegar into the cooked rice and continue cutting and scooping the rice with the rice paddle until it cools down.
- While the rice is cooling, make the tempura according to the package. In a large skillet pour oil to a depth of 2 inches. Dip each shrimp in the tempura batter and cook the shrimp over medium high heat. Make sure not to over cook the shrimp. Fry the shrimp in batches for 2-3 minutes per batch.
EASY SHRIMP TEMPURA ROLL RECIPE ... - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
- To make the shrimp tempura, mix the flour, cornflour, baking powder, salt and sparkling water to form a light batter of creamy consistency.
- In a large pan, add vegetable oil (the amount depending on the size of your pan, but about 2 cups should be enough), heat it up, then coat each shrimp in the batter, shaking any excess.
- Fry for about one minute each shrimp, until the outside is golden and crispy. Repeat with the remaining shrimp.
SHRIMP TEMPURA - COPYKAT RECIPES
From copykat.com
- Mix together flour, cornstarch, and club soda in a bowl. Whisk until just blended. If desired add some of the fresh herbs to the batter.
HOMEMADE SHRIMP TEMPURA BATTER - SIMPLY HOME COOKED
From simplyhomecooked.com
- In a large bowl, mix the flour, cornstarch, baking powder, and salt. Then pour in the ice-cold club soda and mix just to combine. Careful not to over mix.
- Now heat a heavy-bottomed pot with corn, vegetable or avocado oil (about 2 inches deep). You’ll want the oil to be between 338-356 degrees Fahrenheit. Check the temperature using an instant-read food thermometer.
SHRIMP TEMPURA ROLL - MUNCHKIN TIME
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- Rinse the rice under water to wash away the excess starch. Place rice and water inside instant pot or rice cooker, and select rice sitting (instant pot) for cook for 10 minutes. Quick release the pressure.
SHRIMP TEMPURA ROLL (GODZILLA ROLLS) | FAVORITE FAMILY RECIPES
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- Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Cover the bamboo with plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread sushi rice on top of the seaweed and press firmly.
- Turn the sushi layer over so that the seaweed is on top. Place shrimp tempura, avocado and cream cheese lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT). Press the bamboo mat firmly with hands, then remove the rolled sushi. For further rolling instruction, see the video below.
- Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350-degrees) for about 3 minutes or until batter turns crispy and golden brown (you DON'T need to do this in a deep fryer. You can just do about 1/2 c. - 1 c. of oil in a frying pan and keep turning the roll until it is golden brown on all sides). Remove from oil and let cool for a few minutes.
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