Peppered Tempura Shrimp
Ingredients
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Rice flour, white -- 16 oz
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Seltzer water, ice cold -- 16 oz
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Minor's Shrimp Base 6 x 1 pound -- 1.5 tsp
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Egg yolks -- 1.5 oz
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Black pepper, cracked -- 1 tbsp
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Rice flour, white -- 8 oz
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Shrimp, frozen, tail on, butterfly cut, 21/25 ct -- 2 lb
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Minor's General Tso's RTU Sauce 4 x 0.5 gallon -- 20.5 oz
Preparation
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1In 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.
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2Dry 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.
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3Serve each portion with 1/4 cup General Tso's RTU Sauce.
Components
