Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs medium shrimp
- fat for deep frying
- 1 cup flour
- 1 cup cornstarch
- ¼ teaspoon monosodium glutamate (opt)
- ¼ teaspoon salt
- 1 egg yolk, slightly beaten
- 1 tablespoon sherry (opt)
- 1 cup cold water, as cold as you can get without ice
- flour
Directions
Shell and clean shrimp leaving tails on.
Lightly slash underside diagonally.
Heat deep fat to 365°F.
Sift the one cup flour with cornstarch and seasonings.
Combine egg yolk, sherry and water; stir into flour mixture.
Dip shrimp in flour, then batter, and fry until lightly browned.
Drain and serve immediately.
Category:Cathy's Recipes
Category:Japanese Meat Dishes
Category:Tempura Recipes
Category:Shrimp Recipes
Category:Egg yolk Recipes
Category:Sherry Recipes