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Monday, April 16, 2012

Shrimp and Vegetable Tempura

                                      Shrimp and Vegetable Tempura
This is almost the same recipe I use to make Beer Batter Cod Fillets.
Except I use plain carbonated water, they both work equally well.
You can use any vegetables you like, but if you haven't had batter fried cauliflower, your missing out.
Even people who don't like cauliflower, tear into these.
You can find lots of recipes for dipping sauce out there,but I prefer to serve this with Ranch dressing and Cocktail Sauce

Ingredients:

For the batter:
2-1/2cups flour
1/2tsp. garlic powder
1/2tsp. celery salt
1/2tsp. pepper
1Tbl. chicken base
1cup carbonated water

You will also need:
12oz. frozen raw shrimp- peeled and De-veined
2cups fresh cauliflower- broken into small florets
12oz. fresh mushrooms- cut into bite sized pieces
1 onion- julienne sliced and broken apart
 oil for deep frying

Preparation:
Whisk together all ingredients for the batter except carbonated water.
Then add carbonated water. Mix only long enough to absorb all the dry mix.
Add the shrimp and vegetables. Toss to coat.
Allow excess to drip, before adding it to the hot oil
Drop clusters into a deep fryer. and fry until golden.
Shrimp cooks very fast, by the time the batter browns, they will be cooked through.

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