Monday, August 2, 2010

Tempura Shrimp...

I am always looking for a recipe that is light and fast and easy. This one fits the bill! It is a recipe from last years issue of Cooks Illustrated. This tempura recipe is absolutely wonderful! It is important to use the vodka in this recipe, seriously vodka...water in the recipe does not work reacts with the gluten and vodka doesn't...and seltzer.... very important for a light and crispy we go!

Tempura Shrimp

1½ qts. vegetable oil, for frying
1-1½ lbs. jumbo/colossal shrimp, peeled and deveined, tails left on
1½ cups all-purpose flour
½ cup cornstarch
1 large egg
1 cup vodka
1 cup seltzer water
Kosher salt

For the dipping sauce (optional):
¼ cup soy sauce
3 tbsp. mirin
1 tsp. sugar
1 tsp. sesame oil
1 clove garlic, minced or pressed
2 tsp. grated fresh ginger
1 green onion, finely chopped


Preheat the oven to 200˚ F. Place a wire rack over a rimmed baking sheet and set aside. This will be used to keep the first batches of shrimp warm while the remaining shrimp are being fried.

Fit a large Dutch oven with a clip-on thermometer and fill with the vegetable oil. Heat over high heat until the oil reaches 385˚ F.

While the oil is heating, whisk the flour and cornstarch together in a large bowl. In another bowl combine the egg, vodka and seltzer water; whisk to blend. Wait until the oil comes to temperature before proceeding.

Once the oil reaches 385˚ F, pour the egg-vodka mixture into the bowl with the flour mixture and whisk gently just until combined. Add half of the shrimp to the batter and submerge completely. Using tongs, remove shrimp from the batter one at a time, allowing excess batter to drip off. (The temperature of the oil should now be at 400˚ F. ) Carefully place the coated shrimp into the oil. Fry until the shrimp are light golden brown, 2-3 minutes, stirring to prevent the shrimp sticking together if necessary. Using a skimmer or slotted spoon, transfer the shrimp to a paper towel-lined plate and sprinkle lightly with salt. Once the excess oil has been absorbed by the towels, transfer to the wire rack and place in the oven to stay warm.

Return the oil to 400˚ F and then repeat the process with the remaining shrimp. Serve immediately.
(To make the dipping sauce, whisk together all ingredients in a bowl.)

make the sauce and set aside.....

peel and devein the shrimp and pat dry with paper towels...

measure vodka....and pour in a bowl...yes vodka and don't ask why, it is chemistry and I was never very good at it...

add the seltzer water, again chemistry...

add the egg and whisk...and add to dry ingredients bowl (sorry no picture of the dry ingredients)...and stir, just until blended, and right before using, not ahead of time...

When the oil is hot enough, begin...and if you have one of the gas grills with the side burner, use works great!

dip in the shrimp in the batter,  and drop in hot oil...

after about 5 minutes your shrimp will done, depending on the size of your can just see the pink through the batter, when they are done...

place in the oven to keep warm while you are cooking the rest...
when they are all can take some of your garden vegetables and dip and deep fry them also, try onion rings, zucchini, mushrooms, sweet potatoes, and peppers.....absolutely terrific!!!!!


Cheers to Happy  !!

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