Spicy Shrimp Tempura
In this recipe, the shrimp are “coated” tempura-style and, once ready and seasoned, they are so tasty that they can also be served as an appetizer.
Ingredients:
- 1/2 Kg shrimp (peeled and de-veined, with the tail on)
- 1 to 2 cups chopped cilantro
- 10 to 12 cloves garlic (chopped)
- 1 or 2 hot peppers (chopped)
- 1/2 cup green onion (chopped)
- 1 tsp red pepper flakes
- 1 cup all purpose flour
- 1 egg
- 1 cup ice-cold water
- Frying oil
- Salt (to taste)
Directions:
- Heat a big non-stick skillet with 2 Tbsp of oil. Add the peppers to skillet and allow to cook for 1 minute. Then add garlic and red pepper flakes and cook for 1 minute. Add green onions. Be sure to keep ingredients stirring and reduce heat as necessary to prevent garlic from burning. As garlic browns, add the cilantro and continue to stir ingredients to cook out the moisture (the dryer the ingredients get, the better become). Cook the ingredients down, remove the skillet from the heat and set aside.
- In another pan, heat up the oil to fry the shrimp. While the oil heats, prepare the tempura batter. In a bowl, beat 1 egg with 1 cup of ice-cold water and 1 cup of all purpose flour. Mix together into a thin batter, but don’t over mix. Test the batter in the frying oil – the batter will sizzle and float if it is ready.
- Dip shrimp in batter and then shake off the excess. Lay shrimp in the hot oil and let fry for 3 to 4 minutes, turning once. Do not cook too many shrimp at the same time because they will stick together. When the shrimp are golden, remove from oil and drain on a paper towel.
- After all the shrimp are fried, add them to the skillet and return it to the burner on low heat. Salt to taste and toss the shrimp gently and thoroughly with the spice mix. Remove from heat and serve immediately.
- Serve with white rice and some vegetables as side dishes.
Enjoy this delicious recipe!
Total Time / Yield:
- 40-50 minutes / 3-4 servings
Notes, Tips & Tricks:
- The secret of this recipe is adding lots of cilantro, lots of garlic, a little of hot pepper and a non-stick pan to cook up the spicy pepper mixture.
