Shrimp Tempura
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 40 minutes 15 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
20 large raw shrimp 1 sheet nori flour, for coating
1 cup iced water 1-1/4 cups tempura flour or cake flour
2 egg yolks oil, for deep-frying



1 Shell and devein shrimp, leaving tails intact. Cut 4 incisions in the undersection of each shrimp, then straighten out to open up the cuts. Cut the nori into strips and wrap a piece around base of tail of each shrimp. Seal with a touch of water.
2 Coat the shrimp with flour, leaving the seaweed and tail uncoated. Combine the water, tempura flour and yolks; mix lightly and use at once (the batter will be lumpy).
3 Heat the oil and dip each shrimp into the batter, leaving the tail and seaweed uncoated; fry quickly, until just golden. Drain on paper towels. Serve at once with soy sauce.

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