It’s National Tempura Day

It’s National Tempura Day.
Tempura:  The Japanese art of that ethereal crispy cloud enveloping shrimp, shellfish or other veggies.
The Menu Shoppe has it covered:  a classic recipe + unique tips
Classic Shrimp Tempura
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.
Meanwhile other exclusive tips via Japanese mastery.
Very Basic Tempura Batter 
• ice water 1 cup (200cc)
• 1 egg
• flour 200g
Mixed up with chopstick or fork lightly. Do not mix too much.
Advanced Tempura Batter with Vinegar
• ice water 1 cup (200cc)
• flour 1 cup (200cc / 100g)
• Baking Powder 2 teaspoon
• starch 1/4 cup (50cc / 25g)
• Salt 1/2 teaspoon
• 1 egg
Advanced Tempura Batter with Beer
• cold beer 1 cup (200cc)
• flour 1 cup (200cc / 100g)
• Baking Powder 2 teaspoon
• starch 1/4 cup (50cc / 25g)
• Salt 1/2 teaspoon
• 1 egg

If it’s on the menu…the Menu Shoppe has it covered.
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