Curry and Herb Shrimp Tempura

By by Staub
Images
Curry and Herb Shrimp Tempura
Serves
Makes 4 servings
Ingredients
  • Tempura Batter:
  • 10 sprigs cilantro
  • 20 sprigs chives
  • 4 scallions
  • 2 cups cold sparkling (ice) water
  • 1 egg
  • 1 cups flour
  • 3 Tbs. corn starch
  • 1 Tbs. baking powder
  • 1 tsp. curry powder
  • 1 tsp. salt

  • Shrimp:
  • 1 lb. medium shrimp, peeled and deveined, tails left
  • ½ cup flour
  • Salt and pepper
  • 4 cups vegetable oil


Procedure
To make the Tempura Batter: Remove leaves from cilantro stems. Mince the leaves finely. Set aside.

Clean chives and scallions and slice as thin as possible (1mm thick). Set aside.

Whisk flour, cornstarch, baking powder and salt in a large bowl. Make a depression in the center of the flour. Using chop sticks stir in the water and egg. Mix just until moistened; batter will be lumpy.

Now add chives, cilantro, scallions and curry powder. Don’t over mix the batter.

To make the Shrimp: In a Staub braiser heat the vegetable oil to 375degreesF. Sprinkle the shrimps with salt and dust them with flour.

Using a tong dip the shrimps in the batter and deep-fry until lightly colored and crispy (about 1 ½ minute). Work in batches.

Drip some tempura batter on the shrimps while deep-frying them to get a thicker crispy layer. Transfer to paper towels to drain the oil.

Serve with a cucumber salad and/or a tempura sauce/sweet and sour sauce on aside.

Curry and Herb Shrimp Tempura

By by Staub
Serves
Makes 4 servings
Ingredients
  • Tempura Batter:
  • 10 sprigs cilantro
  • 20 sprigs chives
  • 4 scallions
  • 2 cups cold sparkling (ice) water
  • 1 egg
  • 1 cups flour
  • 3 Tbs. corn starch
  • 1 Tbs. baking powder
  • 1 tsp. curry powder
  • 1 tsp. salt

  • Shrimp:
  • 1 lb. medium shrimp, peeled and deveined, tails left
  • ½ cup flour
  • Salt and pepper
  • 4 cups vegetable oil


Procedure
To make the Tempura Batter: Remove leaves from cilantro stems. Mince the leaves finely. Set aside.

Clean chives and scallions and slice as thin as possible (1mm thick). Set aside.

Whisk flour, cornstarch, baking powder and salt in a large bowl. Make a depression in the center of the flour. Using chop sticks stir in the water and egg. Mix just until moistened; batter will be lumpy.

Now add chives, cilantro, scallions and curry powder. Don’t over mix the batter.

To make the Shrimp: In a Staub braiser heat the vegetable oil to 375degreesF. Sprinkle the shrimps with salt and dust them with flour.

Using a tong dip the shrimps in the batter and deep-fry until lightly colored and crispy (about 1 ½ minute). Work in batches.

Drip some tempura batter on the shrimps while deep-frying them to get a thicker crispy layer. Transfer to paper towels to drain the oil.

Serve with a cucumber salad and/or a tempura sauce/sweet and sour sauce on aside.