Monday, December 30, 2013

Grandma Ikedaʻs Shrimp Tempura Fritters


Grandma Ikeda's shrimp tempura is more fritter like and less like traditional panko tempura. This is one of the New Year's traditional foods for our family. The sauce is above, but when you add ketchup, then it gets a nicer orange color to it.

Batter:
3 T. cornstarch
3 T. baking powder
1 c. water, iced
salt
1 c. flour

Tips from Big Spazz: The oil should be at about 350 degrees, but if the shrimp is cold, put the oil temperature up a little so that the oil doesn't drop down too much. If the oil is too low, the fritters will absorb too much oil. Drain on a cookie sheet with paper towels and a drying rack on top. 

Tips from RSC: veggies to use - diagonally sliced eggplant, zucchini, cooked sweet potato, chiso leaves, carrot, green beans and carrots, broccoli



Sauce:
1/2 c. water
1/2 c. sugar
1/4 c. vinegar
salt
8-10 drops tabasco sauce
1/2 T. cornstarch
little bit of ketchup for color

No comments:

Post a Comment