skip to main |
skip to sidebar
 |
| Tempura Shrimp |
Ingredients for Tempura Shrimp
* 12 large shrimps
* 1 egg
* 1 cup ice water
* 1 cup all purpose flour
* Vegetable oil for frying
How to Cook Tempura Shrimp
1. Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
2. Beat an egg in a bowl.
3. Add ice water in the bowl.
4. Add flour in the bowl and mix lightly.
5. Heat oil to 350 F degree in a deep pan.
6. Pick shrimp up by the tail and dip the body part in the batter.
7. Fry it until brown.
Note
* Be sure to use very cold water.
* Do not overmix the batter.
 |
| Shanghai Shrimp |
Ingredients for Shanghai Shrimp
* 2 1/2 pounds medium−size raw shrimp, with shells on
* 4 tablespoons vegetable oil
* 4 thin slices of fresh ginger
* 3 scallions, Cut into quarters
* 2 tablespoons dry sherry
* 4 tablespoons dark soy sauce
* 3 tablespoons sugar
* 2 teaspoons red wine vinegar
How to Cook Shanghai Shrimp
1. Remove the legs of the shrimp with scissors. Make an opening in the back of each shrimp and devein, leaving the shell and tail on.
2. Heat the oil in a pan or wok. Stir−fry the ginger and scallions over low heat for 30 seconds, until there is an aroma.
3. Add the shrimp and stir−fry for 1 minute over high heat.
4. Add the remaining ingredients and stir−fry until the sauce is glazed, about 2 minutes.
5. Serve hot or at room temperature.
