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Peppered Tempura Shrimp

  • 14 min
  • Easy
  • 10
  • 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