Peppered Tempura Shrimp
Peppered Tempura Shrimp
Directions
- In a bowl, combine 2 cups rice flour, seltzer water and Shrimp Base. Stir with wire whip to remove all lumps. Add egg yolks and pepper; blend well. The batter should be a heavy cream consistency.
- Dry shrimp on a paper towel. Dredge shrimp in 1 cup of rice flour. Shake off excess flour. Holding shrimp by the tail, dip each one into tempura pepper batter and place directly into a 350°F deep fryer. Cook for 2-3 minutes until golden brown.
- Serve each portion with 1/4 cup General Tso's RTU Sauce.
Ingredients
- 16 oz. rice flour, white
- 16 oz. seltzer water, ice cold
- 1 1/2 tsp Minor's® Shrimp Base, 6 x 1 lb.
- 1 1/2 oz. egg, yolk(s)
- 1 tbsp black pepper, cracked
- 8 oz. rice flour, white
- 2 lbs. shrimp, frozen, tail on, butterfly cut, 21/25 count
- 20 1/2 oz. Minor's® General Tso's RTU Sauce, 4 x 1/2 gal.