A savory dish
Tempura shrimp is shrimp that has been battered and deep fried in a light crispy Japanese tempura batter. In Japan we use tempura batter with vegetables like onion, potato, sweet potato, pumpkin, shitake mushrooms, green pepper and carrot. It also works great with white fish. Tempura is a batter that is used in japanese cooking. Tempura shrimp is shrimp that has been dipped in tempura batter and deep fried. It is served with a tempura sauce (soy based) The shrimp are fried until the batter becomes golden and crisp. Often, tempura shrimp is served as an independent dish, accompanied by a dipping sauce. It is sometimes also incorporated into soups. Shrimp prepared in this way may also be served over thick buckwheat noodles called soba. The batter used to make tempura shrimp traditionally consists of only two or three ingredients, and is mixed as little as possible to create a crisp coating. Tempura shrimp is often eaten alone, although it may also be added to soups or served over noodles. Directions. To make tempura, mix flour, cornstarch, baking powder, and curry powder in a bowl. Dredge the shrimp in this dry mix, shaking any excess back into the bowl, and add seltzer to the tempura in a stream while whisking constantly to make it into batter. Season with salt and pepper. Pour the tempura batter into a glass pie plate, dip each skewer of shrimp into the tempura batter, and add to the deep-fryer basket. Fry until golden brown. Tempura (天ぷら or 天麩羅, tenpura) is a Japanese dish of seafood or vegetables that have been battered and deep fried. Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish. The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture: 1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Tempura is like a batter that is used in Japanese cuisine. Tempura shrimp has been dipped in tempura batter and deep fried. At most Japanese restaurants it's served with a tempura sauce. IN sushi, however, it's a crunchy cut roll. Tempura is a batter that is used in japanese cooking. Tempura shrimp is shrimp that has been dipped in tempura batter and deep fried. It is served with a tempura sauce (soy based) Tempura shrimp is a savory dish consisting of batter-dipped shrimp which have been fried in oil until their coating becomes crisp and golden. The batter used to make tempura shrimp traditionally consists of only two or three ingredients, and is mixed as little as possible to create a crisp coating. Tempura shrimp is often eaten alone, although it may also be added to soups or served over noodles.
https://answers.yahoo.com/question/index?qid=20110104145407AA8oARY http://www.wisegeek.com/what-is-tempura-shrimp.htm http://www.foodnetwork.com/recipes/robert-irvine/shrimp-tempura-recipe.html https://en.wikipedia.org/wiki/Tempura http://www.epicurious.com/recipes/food/views/tempura-shrimp-and-vegetables-352102 https://answers.yahoo.com/question/index?qid=20110104145407AA8oARY http://www.wisegeek.com/what-is-tempura-shrimp.htm
what is tempura shrimp