Friday, June 17, 2016

Shrimp Tempura for Fish Friday Foodies.

Life kept getting in my way and tripping me this month.

Sometimes it just ain't pretty. 

But...
I do persevere sometimes, and my offering for the Fish Friday Foodies is my version of Shrimp Tempura with the addition of something different.

I gotta be me, I tell ya.

And you'd think the only fish/seafood I know how to cook is Shrimp, but honestly it lends itself to so many different recipes and methods of cooking and you can season it in so many different ways.

This month's theme for Fish Friday Foodies is Deep or Pan Fried Fish. #FishFridayFoodies
April of Angels Home Sweet Homestead is our hostess this month.  And April suggested it be a Southern Style Fish Fry.

Does southern Japan count?

Shrimp Tempura with Vegetables
Sorry, had to ask.

I used some seasoning I received from Legions of Spice last month.  This Black n' Bluesy Cajun Seasoning is so good.
Come to think of it, I used it last month as well for Fish Friday Foodies.
That's OK, it deserves another chance to shine.

First off, I thawed some shrimp out, it was already shelled and deveined.   I then sprinkled some of the seasoning mix on top, and set it aside while I prepared the Tempura batter.  You can make your own batter or make a mix.
I've been on an Asian inspired food kick this last little while.  I've now made the Mee Goreng a few times, and then decided that Tempura sounded good as well.

Recipe:  Shrimp Tempura

1/2 lb Shrimp, shelled and deveined
1-2 tsp. Legions of Spice Black n' Bluesy Cajun Rub and Seasoning mix
2 tablespoons flour (for dredging the shrimp in)
1/2- 1 sweet potato cut into thin slices
1/2 onion cut into slices
2-4 green onions, cut into halves

Tempura Batter
1 cup flour
1 1/2 cups Cornstarch
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 cups ice cold water
2 ice cubes

1-2 cups oil for frying

Mix dry ingredients together and then add the ice water, mixing until it is just combined, there will be lumps, and that's ok.  Add the ice cubes to the batter. (little trick to keep it ICY COLD).
Prepare the veggies, slicing the sweet potato into very thin slices.   Sprinkle the seasoning mix onto the shrimp and let them sit while you make the veggies.

Heat the oil to 375 deg. 
Dip the veggies in the batter and fry in the oil, until they are cooked, takes a couple of minutes.  I usually taste test the first fry to make sure they've cooked long enough.
Cook the veggies a few at a time, place on a paper towel or coffee filter to drain.  Then fry the shrimp.
Dip the seasoned shrimp in some flour first
and then into the batter, frying them for just a couple of minutes, they don't take long.
If your oil is shallow, flip them over after a minute and cook the other side.   Fry just a few at a time, don't crowd the pan, and let the oil come back up to temp after each fry.
Serve with some dipping sauce.  I used some Sweet Hot Chile Sauce mixed with some Sweet Soy Sauce and Sesame Oil.



*I was given a sample of this spice mix to use and develop recipes from.  All opinions are my own and reflect my experience with this spice mixture.
Please check out Legion of Spice as well.  They donate a portion of their sales to help out the hungry.
And... they don't use salt either.

**This post contains Amazon affiliate links, which means I receive compensation if you make a purchase using any links to Amazon.  If you are uneasy purchasing an item through the links, you can go directly to Amazon to purchase the item. **

 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

8 comments:

  1. You can never have too many shrimp recipes and I love that you put your own spin on this tempura.

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    Replies
    1. Thanks Wendy, I keep shrimp in the freezer, cause it's a quick and easy meal for me. I'm the only seafood lover in the house, so...

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  2. I for one am good with you cooking shrimp every month! It tends to be my go-to seafood as well. It's just good, simple, and easy to make quickly!

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    1. I think Shrimp is the 'chicken' of the seafood world, you can do almost anything to it and it's good.

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  3. Oh gosh I need to try this recipe! I luuurve tempura and have never actually made it myself! This looks delicious! Thanks!

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    Replies
    1. I never know when not to try my hand at something, sigh. I've played with Tempura batters for years, finally... I got it the point that I like. And really, it'd dead easy to make. Most important, keep it cold, which is why I always put a couple of ice-cubes in the batter.

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  4. This sure looks delicious! Lovely appetiser!

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    Replies
    1. It was good, and one I will make again.

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