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    You are in: Home / Recipes / Shrimp Tempura Recipe
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    Shrimp Tempura

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 16, 2013

      I tweaked the recipe. I used a mixture of flour and cornflour plus salt. and I sprayed the battered prawns (shrimp) with oil and baked them in a 200 deg C (400 deg F) oven. I used jumbo Mozambican prawns which are wild-caught and so much healthier and tastier than any farmed prawns/shrimps. It's winter here, so my husband wanted "sticky rice" as well, and I made a large and filling salad as well. I coloured the rice with turmeric because it looks nice! Thanks for the recipe!

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    • on September 13, 2009

      I used rice flour and club soda and added a dash of salt. It was wonderfully light and crispy when cooked in very hot (400 degree) oil. One word of warning: If you use club soda use a larger bowl because as you mix the flour and club soda the batter foams way up (in almost comic book fashion). The rice flour makes a silkier batter as it is finer than regular flour. Thank you very much for this great recipe.

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    • on June 19, 2006

      This was just OK for me. It didnt really have the crispiness and lightness of the tempura's ive had before but it was alright.

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    Nutritional Facts for Shrimp Tempura

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 247.1
     
    Calories from Fat 27
    11%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 256.3 mg
    85%
    Sodium 970.3 mg
    40%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.1 g
    0%
    Protein 27.0 g
    54%

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