Shrimp Tempura
For a beautiful spring day enjoy this light and crisp appetizer with a light and crisp wine from Grand Canyon Wine Company. This easy and tasty dish pairs well with our new Coast Runner Grenache Blanc.
Shrimp Tempura ingreedients:
1/2 lb - of large deveined shrimp (about 10 shrimp)
1/2 cup - cornstarch (plus a little extra for dusting the shrimp)
3/4 tbls - baking powder
1/4 tsp - salt
3/4 cup - cold club soda
Canola oil for frying
Directions:
After peeling and deveining the shrimp straighten the shrimp by making a small cut on the front and back of the shrimp to prevent them curling while being fried
Dust both sides lightly with the extra cornstarch
For the batter, mix the flour, cornstarch, baking powder and salt, then add in the club soda while lightly mixing to make sure you don’t over mix the batter
Heat a pot with the Canola oil (about 2 inches deep) to 335 - 350 degrees
Carefully and slowly dip the battered shrimp and fry for about 2 minutes or until golden brown then transfer to a paper lined serving dish
Serve with your favorite cocktail or remoulade sauce and enjoy this perfect pairing with our brand new Coast Runner Grenache Blanc
