Tempura Crawfish Food

SHRIMP TEMPURA

Steps:

• In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
• Heat oil in deep-fryer or large wok to 375 degrees F.
• In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, 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 and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
• Tempura sauce:
• Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

TEMPURA SHRIMP

Steps:

• Gather the ingredients.
• Remove heads and shells from shrimp without removing tails. Devein the shrimps .
• Make 2 or 3 incisions on the stomach side of the shrimp to straighten them. Lightly press the back of shrimp to straighten.
• Remove the dirt from the tails of shrimp, using a knife.
• Dry shrimp on paper towels.
• Beat an egg in a bowl. Add ice water in the bowl.
• Add sifted flour in the bowl and mix lightly.
• Heat the oil to 340 F to 350 F.
• Lightly flour shrimp.
• Pick the tail and dip shrimp in the tempura batter and coat the shrimp completely.
• Immediately deep-fry the shrimp until crisp.
• Serve and enjoy.