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6-8 servings1 recipe Oriental Sauce 1 cup all-purpose flour 1/2 teaspoon salt 1 cup ice water 1 egg, slightly beaten 2 tablespoons CRISCO Oil CRISCO Oil for frying 1 pound medium shrimp, peeled, deveined and butterflied with tails attached Prepare Oriental Sauce as directed. Cover and refrigerate. Combine flour and salt in small mixing bowl. Add water, egg and 2 tablespoons Crisco Oil. Stir until smooth. Cover and refrigerate. Heat 2 to 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Dip a few shrimp at a time in batter. Fry 2 to 3 minutes, or until light golden brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Serve with Oriental Sauce. Vegetable Tempura: Follow recipe above, substituting 4 cups fresh parsley sprigs, 4 medium green peppers (cut into 1/2-inch strips) or 1 pound carrots (cut into julienne strips) for shrimp. |
