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French-Fried Tempura "Shrimps"

Yield 4 to 6 servings


  • 2 pounds unpeeled, large fresh shrimp
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • Peanut or vegetable oil
  • John's Dunk Sauce

How to Make It

  1. Peel shrimp, leaving tails on; devein, if desired. Set aside.

  2. Combine eggs and next 4 ingredients in a small bowl, stirring just until blended.

  3. Pour oil to a depth of 3 inches into a large heavy skillet or Dutch oven; heat to 375°.

  4. Hold each shrimp by tail, and dip into batter, coating thoroughly; fry shrimp, a few at a time, in hot oil 1 to 2 minutes or until golden brown. Drain on paper towels, and serve immediately with John's Dunk Sauce.

Laurey's Catering and Gourmet-to-Go, Ashville, NC