Sometimes it just ain't pretty.
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?
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
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
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.
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