Shrimp Bacon Tempura

By Hidemi
September 17, 2012
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Shrimp Bacon Tempura

Author Notes:

Wrap shrimp with bacon, dip in tempura batter and deep-fry. Easy, fast and delicious.


Serves: 4

  • 16 Large Shrimp, deveined, peeled with tails on
  • 16 strips Bacon
  • 1 cup All-purposed flour
  • 2/3 cup Cold Water
  • 1 Egg
  1. Make 2 or 3 incisions in the stomach sides of each shrimp to straighten. Lightly press the back of shrimp to straighten. Remove the dirt from the tail of shrimp using a knife. Drain shrimps on paper towel completely.
  2. Wrap each shrimp with one strip of bacon.
  3. Make tempura batter. In a bowl, beat egg and add cold water. Add all-purpose flour and mix gently.
  4. In a large skillet, heat canola oil to 340 degrees. F (for deep-fry)
  5. Dip each shrimp in the tempura batter. Deep-fry until crisp and golden.

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