Peppered Tempura Shrimp

Name: Peppered Tempura Shrimp
Total time: 14 s
Yield: 10
Ingredients: Rice flour white -- 16 oz; Seltzer water ice cold -- 16 oz; Minor's Shrimp Base 6 x 1 pound -- 1.5 tsp; Egg yolks -- 1.5 oz; Black pepper cracked -- 1 tbsp; Rice flour white -- 8 oz; Shrimp frozen tail on butterfly cut 21/25 ct -- 2 lb; Minor's General Tso's RTU Sauce 4 x 0.5 gallon -- 20.5 oz

Preparation time
14 min
Difficulty Easy
Number of servings
10

Ingredients

Rice flour, white -- 16 oz
Seltzer water, ice cold -- 16 oz
Minor's Shrimp Base 6 x 1 pound -- 1.5 tsp
Egg yolks -- 1.5 oz
Black pepper, cracked -- 1 tbsp
Rice flour, white -- 8 oz
Shrimp, frozen, tail on, butterfly cut, 21/25 ct -- 2 lb
Minor's General Tso's RTU Sauce 4 x 0.5 gallon -- 20.5 oz

Preparation

1

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.
2

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.
3

Serve each portion with 1/4 cup General Tso's RTU Sauce.

Components

See Related Products

Minor’s Shrimp Base No Added MSG Gluten Free, 1 lb (Pack of 6)

Minor’s General Tso's Sauce, 5 lb 3 oz (Pack of 4)